Blodgett BCX -14, BX-14 User Manual

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Blodgett-Combi

Cooking Guide

Tips and tricks for getting the most from your BCX-14andBX-14Combi ovens

51943 Rev A (5/08)

Welcome to Blodgett COMBI. Your BCX/BX combi oven-steameris a versatile, easy to use tool that will help you produce better food with less time and effort. As with any new equipment, a little orientation at the outset can save frustration and trouble later. Blodgett COMBI authorizes a trained service agent to inspect all new installations at no cost to you. If you have not had a startup inspection, please call the Blodgett Service Department at800-331-5842.You will be given the number of your local service company so you can schedule a startup at a convenient time.

This guide is organized in three sections:

A general explanation of how each mode works and when to use it;

Special tips and techniques on preparing items using the unique properties of your combi/oven steamer;

Time and temperature tables with typical products and how to cook them.

Your comments and suggestions for improving this guide are always welcome. Please feel free to contact us at 800-331-5842for service assistance, cooking advice, availability of accessories or general questions.

Enjoy your BLODGETT COMBI oven/steamer!

STEAM MODE

When to use the Steam Mode

The steam mode is ideal for products that are typically boiled, simmered or poached, including vegetables, rice, shellfish, and waxy potatoes. Many seafood items lend themselves to poaching in the steam mode, as do some poultry and meat dishes. Rice requires the addition of water or a cooking liquid when steaming. Cooking dry pasta in the steam mode is not recommended.

How the Steam Mode Works

The fan circulates pressureless steam throughout the cooking cavity, producing a convection effect. This allows the steam mode to cook at lower temperatures than pressurized steam cookers without significant increases in cooking times. Pressureless steam preserves the texture and color of foods better than boiling or pressure cooking. The lower temperature does not destroy vitamin content.

Tips for Cooking in the Steam Mode

Cooking times should be measured from the time the window is fully fogged over, indicating that the cooking cavity has completely filled with steam. Because your unit is cooking with pressureless convection steam, maximizing the exposed surface area of the food to be cooked will yield best results. Covering the pans with film or foil, using deep pans, or crowding the pans too close together without room for air circulation will slow down the steaming process considerably and may result in uneven cooking.

Shallow (2-1/2”)steam pans are recommended for best results. Solid foods which do not require liquid to be added or saved will cook fastest in perforated pans. This is especially true of frozen foods, which tend to accumulate condensate in solid pans.

Your steamer is a pressureless cooker. This allows you to open the door at any time in the cooking cycle to add or remove products. Exercise caution when opening the door to prevent steam burns. The BCX/BX ovens feature a two step safety door latch to keep the operator safe from escaping steam. Turn the handle to the left to vent the steam, then turn to the right to open the door.

Steam On Demand

This EXCLUSIVE blodgett feature allows you to inject up to eight minutes of steam at any time during the cook cycle. A simple timer and push button combination puts you in control. This feature is great for crusty breads, to retard browning and to kick-startthe cooking process with heavy loads.

Vario Steam

While the steam mode is generally 212°F/100°C, this EXCLUSIVE blodgett feature allows you to poach in the steam mode at approximately 170-180°F/77-82°C.

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When to use the Hot Air Mode

The Hot Air Mode is best suited to those items that require a dry cooking environment or rapid browning. Most bakery items (cookies, cakes, muffins, etc.) will be cooked in the Hot Air Mode, although many yeastleavened products (breads and rolls, croissants, Danish pastries) will yield excellent results in Combi Mode as well. The Hot Air Mode can be used to pre-brownmeats for braising or to intensify the final browning of roasts that have been completed in Combi Mode.

How the Hot Air Mode Works

The Hot Air Mode operates exactly like the familiar convection oven. When adapting recipes written for static ovens (e.g., deck ovens or restaurant-rangetype ovens), you will generally need to reduce temperatures25-50°F/15-30°C.Moving (convected) hot air transfers heat to your food more efficiently than static air, allowing you to cook at lower temperatures.

Set the thermostat to the desired temperature and allow the oven to fully preheat before beginning to cook. The small red thermometer light next to the thermostat will light up during preheating. When it goes out, the oven is up to temperature. This light will come on again periodically during operation, indicating that the hot air elements or burners are active.

HOT AIR MODE

Tips for Cooking in the Hot Air Mode

Because your unit is cooking with convected hot air, maximizing the exposed surface area of the food to be cooked will yield the best results. Covering the pans with film and/or foil, using deep pans or crowding the pans too close together without room for air circulation will slow down the cooking process considerably and may result in uneven cooking.

Cakes may be baked using pan inserts for greater volume and square corners. Use specialized pans (e.g., muffin tins) as necessary.

If you observe over-browningaround the edges of the product with a light or undercooked center area, the temperature may be set too high for that product. Undercooked interiors with a burnt or overdone surface are also an indication that the temperature is too high.

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Blodgett BCX/BX Combi Cooking Guide

COMBI MODE

When to use the Combi Mode

The Combi Mode is ideal for most high-pro-tein,center-of-the-plateitems: roasted meats, baked poultry and baked fish. It does an excellent job on casserole type dishes such as lasagna, baked macaroni and meatloaf which must be cooked to a safe internal temperature without overcooking the exterior. Braising meats such as spare ribs, corned beef or pot roast is easily done in Combi Mode at temperatures of225-250°F/105-120°C. Breads, rolls and otheryeast-raisedproducts will exhibit greater"oven-spring"when baked in the Combi Mode. Specialty breads such as French bread, soft pretzels and bagels are also possible.

How the Combi Mode Works

The Combi Mode combines the effects of both convection steam and hot air convection for improved yields, shorter cooking times and juicier products. It will reduce, but not eliminate, browning (carmelization is a function of temperature, increasing at higher temperature settings). Because foods cooked in the Combi Mode are not drying out as they would in a typical convection oven, they brown more slowly, allowing the heat to reach the interior of the product before the outside becomes scorched or dried out. As the steam produced in Combi Mode condenses on the food surface, it efficiently transfers its heat to the food, resulting in shorter average cooking times than in a similar dry oven.

The COMBI Mode gives priority to the hot air thermostat setting. The oven bakes and roasts in a similar manner to the familiar convection oven, but adds steam intermittently throughout the cooking process. The

steam production is automatic and is thermostatically controlled to produce the optimum humidity for the baking or roasting temperature selected (the ideal relative humidity at a given temperature is predetermined: too little steam would allow excess shrinkage, while too much steam would waste energy as the oven struggles to maintain the hot air temperature setting). Your COMBI produces steam and hot air alternately during the cooking cycle for energy conservation; both steam and hot air are present in the cooking cavity simultaneously for optimal food preparation.

Tips for Cooking in the COMBI Mode

The COMBI Mode uses hot air in the same manner as a convection oven; recipes adapted for convection ovens translate well to COMBI cooking. Recipes developed for static ovens without moving air will typically require a temperature reduction of 25- 50°F/15-30°C.Because steam transfers heat more efficiently than dry air, you will generally experience shorter cooking times in the COMBI Mode than in a comparable convection oven. A 25% reduction in cooking time is common, although actual results will vary widely by product and original cooking technique. Lowering the temperature beyond the initial adaptation for convection oven cooking and keeping the original baking and roasting times will optimize yields. Most operators will choose a combination of slightly faster cooking times and slightly higher yields. The choice of which to optimize is yours.

Shallow pans are recommended for best results. Both the convected steam and convected hot air transfer heat to the food's surface. Increasing the food surface area relative

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to its volume (i.e., multiple shallow pans instead of a few deep pans) will give the fastest cooking times and most even cooking. Covering the food with film and/or foil will defeat the convection effect, and is not necessary to prevent scorching or drying because of the steam present during COMBI cooking. Pressureless steam is present in the cooking compartment during COMBI baking and roasting. The steam remains dry at temperatures above approximately 275°F/ 135°C, and will not appear as condensate on the door. The BCX/BX ovens feature a two step safety door latch to keep the operator safe from escaping steam. Turn the handle to the left to vent the steam, then turn to the right to open the door.

If additional browning is desired after the food is almost fully cooked, switch to hot air and increase the temperature for the last few minutes until the desired color is achieved.

COMBI MODE

Rethermalizing in COMBI Mode

Rethermalization is the process of bringing fully cooked, chilled food from storage temperature to safe serving temperature without loss of quality. COMBI Mode lends itself to reheating food without the typical drying and overbrowning. Foods to be rethermalized should be in shallow pans with the product distributed in an even thickness. Temperatures between 250-300°F/120-150°C are typically used for rethermalization.

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Blodgett BCX/BX Combi Cooking Guide

SPECIAL TIPS & TECHNIQUES

Basic Times & Temperatures

Although there is a detailed cooking guide in this manual, most foods can be prepared using a very simple approach. Casseroles (e.g., lasagna, baked macaroni, etc.) and medium-sizedroasts can be cooked in combi mode at 300°F/150°C. Foods to be crisped (breaded foods, chicken pieces with skin, etc.) do well in combi at 375°F/190°C. Most baked goods perform well at 300-325°F/150-165°Cin hot air mode. Steam temperature is preset at 212°F/100°C (unless you are using Vario Steam). Cook vegetables, rice and shellfish in steam.

Frozen Pizza

Pizza tends to overbrown in convection ovens without ever getting a good bottom crust. Bake frozen pizza at 350°F/175°C in Combi Mode to reduce scorching the toppings. Use perforated sheet pans or sprinkle coarse cornmeal on solid pans to prevent a soggy bottom crust.

Egg Dishes

Many egg dishes can be prepared easily and with less labor using Steam Mode. Scrambled eggs can be cooked using shallow pans. Break up the curds at least once during cooking.

Egg salad can be prepared by lining a shallow pan with plastic wrap (allow a generous overhang) and filling it to a depth of approximately 1 " with whole (unscrambled) eggs. Steam until fully set, pop the cooked eggs and plastic onto a clean cutting board and peel off the plastic wrap. Chop by hand, or add to the "buffalo chopper" with the

necessary condiments. No eggs to peel!

An easy omelet can be cooked in half-size(18 x 13") sheet pans lined with plastic wrap or sprayed with pan release. Fill the lined pan with 36 oz. of beaten egg (18 large eggs). Add chopped ham and vegetables (or any filling of your choice) and steam until almost set. Top with shredded cheese if desired and steam until fully cooked. Slide omelet off the pan onto a clean cutting board and slice into individual portions using a pizza wheel.

An alternative omelet preparation is to use only 24 oz. of beaten egg (12 large eggs) in a plastic lined half sheet pan. Steam until fully cooked, pop eggs and plastic onto a clean cutting board and peel off plastic. Cover the center third (lengthwise) of the eggs with the warm toppings of your choice, fold over the two outside flaps and slice across into portions for a more traditional looking (but more labor consuming) omelet.

Poached eggs are easily cooked using muffin tins sprayed with pan release. Break a whole egg into each cavity and steam to desired doneness. Gently pop out the cooked eggs (you may need to run a rubber spatula around the cup rims to break the vacuum) and use as you would any poached egg.

Hard cooked whole eggs can be prepared right in the cardboard (not plastic!) flats on sheet pans. Steam for approximately 15 minutes (check for doneness) and use immediately or cool rapidly in an icewater bath if planning to use cold in salads or as a garnish

(rapid cooling helps prevent discoloring of the yolk).

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SPECIAL TIPS & TECHNIQUES

"Mock Stir Fry" Dishes

Several variations of this dish are possible by varying the meat, poultry or fish used, as well as changing the sauces. A low-fatstir fry, fajitas or Italian beef are just a few possibilities.

Teriyaki Chicken (beef, pork or shrimp) is easily prepared by mixing canned sliced mushrooms, julienne sweet peppers (use green, red and yellow for great color), julienne Spanish onions and thin sliced boneless, skinless chicken breast with dark, thick teriyaki sauce. Optionally add sliced bamboo shoots or water chestnuts. Mix all well to coat with teriyaki sauce. Spread in a shallow layer on sheet pans and cook in Combi Mode at 375°F/ 190°C for 10-15minutes or until done. Vegetables should still be firm. Meat, poultry or shrimp should be fully cooked with dark highlights on edges of meat and vegetables. Serve over steamed rice.

"Southern stir fry" is a good variation: replace the teriyaki with thick barbeque sauce and omit the oriental vegetables. Use beef, pork or chicken and serve over red beans and rice.

For quick fajita filling, omit the mushrooms and oriental vegetables, and use fajita sauce in place of teriyaki. Serve with wheat tortillas.

Italian beef is quickly prepared by omitting the oriental vegetables, adding chunks of fresh tomatoes and using creamy Italian salad dressing in place of the teriyaki. Serve over fettucini or in a hero sandwich. Sliced Italian sausage also works well in this preparation.

Bagels

Bagels can be produced in the COMBI by preheating the oven to 350°F/177°C in Combi Mode. Set Steam On Demand for three minutes. Quickly load the proofed bagels on sheet pans into the oven. Bake for a total of 10-13minutes. Dough formulations vary widely, so you'll need to experiment with exact times and temperatures.

Breaded Products

For best results, place breaded products on screens or wire racks on sheet pans so bottoms brown and crisp properly (perforated sheet pans also help). Bake in Combi Mode at 375°F/190°C. If breading does not brown but looks white and dry (or simply burns), spray product with pan release next time before cooking. Some fat is necessary for proper browning. Most prepared and frozen breaded products have sufficient fats in the breading to brown properly without any additions, but a few will require help.

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Blodgett BCX/BX Combi Cooking Guide

SPECIAL TIPS & TECHNIQUES

Mock "Rotisserie" Chicken

Rotisserie cooking produces juicy, attractive whole chickens, but it's slow and a mess to clean up afterwards. A good substitute, with similar flavor and appearance, can be achieved by roasting whole birds (prepared with your favorite marinade or rub) upright on wire racks in Combi Mode at 375°F/190°1. A special rack is available for this application to help hold the birds upright. A 2-1/2- 3lb/1-1.5kilo bird will cook in roughly 35 minutes. Cleanup is simple with the standard spray hose and washing procedure.

Low-fat"Oven Fried" Chicken

Dredge skinless chicken pieces in seasoned flour, dip in lightly beaten egg whites and coat with bread crumbs that have been moistened with salad oil. Bake at 375°F/190°C on wire racks. Chicken may be cooked on sheet pans, but will not brown well on bottom. Do not omit oil from bread crumbs completely or they will not brown properly.

Rethermalizing Bagged Products

(Sous Vide)

Many operators are using "cook chill" systems or purchasing fully cooked products in heat resistant bags. These products can be reheated in the bag (check for maximum heat tolerance), but you will generally see better results by removing the product from the bag and reheating in shallow pans in either steam or combi mode. The bags protect the product but also act as insulators, significantly slowing down the reheating of the product. Rethermalizing in steam mode may result in condensate on the product changing the consistency. Rethermalizing in combi mode between 250-275°F/120-135°Cwill minimize condensation and allow rapid reheating.

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SPECIAL TIPS & TECHNIQUES

Some Common Baking Problems &

What Causes Them

Muffins have a tendency to lean to one side because of the air currents in a convection oven. If you experience this problem, try preheating the oven an extra 50°F/30°C, load the product quickly and turn the oven off for 5 minutes. Turn the oven back on at the normal convection oven baking temperature and bake until done (this allows the muffins to develop some structure before being blown around).

Light batters for cakes that blow to one side or exhibit severe rippling can be handled in the same manner as the muffins.

Over-browningaround the pan's edges is generally an indication the temperature is too high for that product or load (increasing the load in an oven will change the air flow, which sometimes causes overbrowning). Try reducing the temperature 25°F/15°C, spread the load more evenly in the oven, or bake in smaller batches.

The top shelf browns faster than the others. Air is circulated around a baffle at the back or one side of the oven (the fan draws air in from the center). Freshly reheated air from the top of the baffle (in ovens with a rearmounted fan) hits the top pan first. Radiant heat from the top of the oven also contributes to faster browing on the top shelf. This is typical of convection ovens. Either allow more space between the top of the oven and the uppermost pan or remove the top pan earlier than the others.

Muffins are too dark, gummy on the inside, do not rise properly, or "explode" halfway through baking. Muffins are chemically leavened with baking powder and baking soda.

If there is too little heat, the leavening agents do not react and the muffins do not rise properly. Longer baking times will produce a muffin with a dry, overbrowned exterior and a gummy interior, or exhibit "exploding" when the heat finally reaches the interior. The rising interior splits open the fully set exterior and the muffin explodes. Use a higher temperature to allow the muffin to rise quickly. You may need to reduce the temperature for the second half of the baking time so the fully risen muffins do not overbrown while they set up.

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Blodgett BCX/BX Combi Cooking Guide

BAKED GOODS

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.)

 

 

Temp

Cook

 

Menu Item

Mode

F/C

Time

Comments

PIES & CAKES & DESSERTS

 

 

 

 

Mile high apple pie

hot air

350/175

50 min

pie tins on wire racks

Cherry pie

hot air

350/175

40 min

pie tins on wire racks

Strawberry rhubarb pie

hot air

350/175

50 min

pie tins on wire racks

Dutch apple pie

combi

350/175

50 min

pie tins on wire racks

Cake layers

hot air

300/150

25 min

sheet pans

Apple coffee cake

hot air

300/150

25 min

also test in combi mode

Sour cream coffee cake

hot air

300/150

25 min

also try in combi mode

Cheesecake

combi

325/165

1 hr

 

Angelfood cake

hot air

325/165

50 min

tube pans on wire racks

Carrot cake layers

hot air

325/165

25 min

sheet pans

Cherry crisp

combi

325/165

30 min

2-1/2"pan, uncovered

Hot seasoned apples

combi

250/120

15 min

2-1/2"pan, uncovered

Cherry strudel

hot air

350/175

30 min

 

Chocolate brownies

hot air

325/165

25 min

sheet pans

Indian pudding

steam

NA

35 min

2-1/2"solid pan

COOKIES

 

 

 

 

Oatmeal raisin cookies

hot air

325/165

15 min

 

Peanut butter choc. chunk

hot air

300/150

12 min

higher temp for crispier cookie

Butter sugar cookies

combi

300/150

10 min

also try on hot air

Bear claws

combi

350/175

20 min

also test in hot air

White chocolate fudge cookies

hot air

300/150

15 min

 

MUFFINS

 

 

 

 

Blueberry muffins

hot air

350/175

20 min

preheat to 400F/205C, load

 

 

 

 

oven, turn off for 6-8min,

 

 

 

 

then bake at indicated

 

 

 

 

temperature

Banana nut muffins

hot air

350/175

20 min

see other muffin procedures

Apple cinnamon muffins

hot air

350/175

20 min

see other muffin procedures

Chocolate chip muffins

hot air

350/175

20 min

see other muffin procedures

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BAKED GOODS & EGGS

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.)

 

 

Temp

Cook

 

Menu Item

Mode

F/C

Time

Comments

BREADS, ROLLS & BISCUITS

 

 

 

 

Bread sticks (soft style, raw)

combi

325/165

10 min

375F/190C for crispy style

Dinner rolls

combi

325/165

20 min

also test in hot air

Hard rolls

combi

375/190

preheat

low temp stage produces

 

 

 

 

better crustcan be eliminated

 

 

 

 

keep total time

 

 

250/120

5 min

 

 

 

350/175

15 min

 

Whole wheat rolls

combi

325/165

25 min

also test on hot air

French bread

combi

375/190

20 min

see hard roll procedure also

 

 

 

 

try in combi mode

Biscuits

hot air

325/165

15 min

also test in combi mode at

 

 

 

 

350F/175C

Cinnamon raisin biscuits

hot air

325/165

15 min

also try in combi mode

Sweet rolls

combi

325/165

20 min

also try in hot air mode

Pecan Rolls

combi

325/165

20 min

also test in hot air mode

Cheese Danish

combi

350/175

20 min

also test in hot air

 

 

 

 

 

 

 

Temp

Cook

 

Menu Item

Mode

F/C

Time

Comments

EGGS

 

 

 

 

Hard cooked eggs

steam

NA

15 min

perforated steam pans or in

 

 

 

 

cardboard flats on sheet pans

Egg foo yung

steam

NA

15 min

2-1/2"solid pan

Cheese souffle

combi

350/175

30 min

2-1/2"solid pan

Spanish omelet

steam

NA

10 min

1/2-sizesheet pan, lined

QUICHE

 

 

 

 

Spinach quiche

combi

325/165

40 min

2-1/2"pan, uncovered

Mixed vegetable quiche

combi

325/165

40 min

2-1/2"solid pan

Onion cheese quiche

combi

325/165

40 min

2-1/2"solid pan

Chilian cheese quiche

combi

325/165

40 min

2-1/2"solid pan

 

 

 

 

 

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Blodgett BCX/BX Combi Cooking Guide

STARCHES

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.)

 

 

Temp

Cook

 

Menu Item

Mode

F/C

Time

Comments

POTATO

 

 

 

 

Tri-taters

combi

375/190

20 min

 

Baked potato

combi

400/205

45 min

on sheet pan, unwrapped

Hash brown potatoes

combi

400/205

15 min

oiled pan, brush tops w/oil

Rissole potatoes

combi

350/175

20 min

single layer on sheet pan

Roast potatoes

combi

375/190

30 min

single layer on sheet pan

Baked sweet potatoes (whole)

combi

375/190

40 min

sheet pan

Parsley potatoes

steam

NA

25 min

2-1/2"solid pan

Glazed sweet potatoes

combi

300/150

30 min

2-1/2"solid pan

Potato puffs (frozen)

combi

375/190

20 min

single layer on sheet pan

RICE

 

 

 

 

Rice

steam

NA

25 min

2-1/2"pan, uncovered

Rice pilaf

steam

NA

25 min

2-1/2"solid pan

Cheesy rice casserole

combi

300/150

30 min

2-1/2"pan, uncovered

White & wild rice

 

 

 

 

(parboiled, conditioned)

steam

NA

30 min

2-1/2"pan, uncovered

Brown rice

steam

NA

30 min

2-1/2"pan, uncovered

PASTA

 

 

 

 

Spaghetti (retherm, w/sauce)

combi

250/120

15 min

2-1/2"pan, uncovered

Shells Florentine

 

 

 

 

(precooked pasta w/sauce)

combi

275/135

30 min

2-1/2"pan, uncovered

Lasagna

combi

300/150

40 min

2-1/2"pan, uncovered

Macaroni & cheese

combi

275/135

40 min

2-1/2"solid pan

OTHER

 

 

 

 

Baked beans

combi

300/150

40 min

2-1/2"pan, uncovered

Pizza (scratch crust)

combi

350/175

15 min

sheet pan

Chili cornbread casserole

hot air

325/165

35 min

2-1/2"solid pan

Black bean enchilada

combi

300/150

15 min

2-1/2"solid pan

Yorkshire pudding

hot air

350/175

30 min

2-1/2"solid pan

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PORK

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.)

 

 

Temp

Cook

 

Menu Item

Mode

F/C

Time

Comments

BACON

 

 

 

 

Bacon slices

combi

325/165

15 min

single layer on sheet pan

Canadian bacon

combi

400/205

5 min

single layer on sheet pans

HAM

 

 

 

 

Baked ham

combi

300/150

1 hr

sheet pan

Grilled ham slice

combi

400/205

10 min

cook on wire racks

 

 

 

 

preheat 450

PORK

 

 

 

 

Grilled butterflied pork chops

combi

400/205

10 min

oiled chops on sheet pan

Baked pork chops

combi

325/165

20 min

single layer on sheet pan

Roast pork

 

 

 

 

(150° internal, rest 20 min)

combi

300/150

50 min

use sheet pan or wire rack

Grilled pork cutlet

combi

400/205

15 min

single layer on sheet pan

BBQ pork for sandwich

 

 

 

 

(Boston butts, raw)

combi

250/120

2 hrs

on sheet pan w/sauce

Grilled pork tenderloin

combi

400/205

15 min

oiled wire rack

SAUSAGE

 

 

 

 

Kielbasa for sandwiches

combi

375/190

15 min

single layer on sheet pan

Italian sausage

combi

375/190

15 min

sheet pan

Pork sausage links

combi

350/175

15 min

single layer on sheet pan

Sausage patties

combi

300/150

15 min

steam for better yield (no

color)

 

 

 

 

OTHER

 

 

 

 

Bratwurst

steam

NA

15 min

2-1/2"pan, uncovered

Knockwurst

steam

NA

20 min

2-1/2"pan, uncovered

BBQ boneless rib for sandwich

 

 

 

 

(retherm)

combi

250/120

15 min

shingled on sheet pan

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Blodgett BCX/BX Combi Cooking Guide

BEEF

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.)

 

 

Temp

Cook

 

Menu Item

Mode

F/C

Time

Comments

HAMBURGER & HOT DOG

 

 

 

 

Hamburgers (frozen patties)

combi

400/205

10 min

perforated sheet pan preferred

Meatloaf

combi

300/150

40 min

2-1/2"pan, uncovered

Hamburger pie

combi

325/165

30 min

2-1/2"pan, uncovered

Hot dogs

steam

NA

15 min

2-1/2"perforated pan

STEAK

 

 

 

 

New York Strip

combi

500/260

8 min

oiled steaks on wire racks

Marinated sirloin steak

combi

500/260

10 min

oiled sheet pan

Grilled flank steak

combi

500/260

10 min

oil steak, cook on wire rack

Salisbury steak w/gravy (retherm)

combi

250/120

20 min

2-1/2"solid pan

Teriyaki steak

combi

400/205

10 min

single layer on sheet pan

London broil

combi

500/260

15 min

oiled steak, preheated racks

Breakfast steak

combi

500/260

5 min

brush w/butter, use oiled pan

Ribeye sandwich steak

combi

500/260

5 min

brush w/melted butter, cook

 

 

 

 

on wire racks, catch pan on

 

 

 

 

bottom (preheat oven well)

PRIME RIB & ROAST BEEF Prime rib (rest before carving) Roast beef

Roast beef hash (retherm) Braised beef w/mushrooms Herbed pot roast

OTHER

Beef sausage links

combi

275/135

2-1/2hrs

wire rack, check internal temp

combi

275/135

2-1/2hrs

sheet pan or wire rack

combi

250/120

25 min

2-1/2"solid pan

combi

250/120

1 hr

2-1/2"pan, uncovered

combi

250/120

3 hrs

2-1/2"solid pan

combi

350/175

15 min

may also be steamed

Beef-a-roni(precooked, retherm)

combi

260/125

20 min

2-1/2"pan, uncovered

Italian beef sandwich (retherm)

combi

275/135

20 min

2-1/2"solid pan

Corned beef hash

combi

250/120

25 min

2-1/2"solid pan

BBQ beef brisket for sandwich

combi

250/120

90 min +

cook with sauce @ low

 

 

375/190

10 min

heat, raise temp to set glaze

Blodgett BCX-BXCombi Cooking Guide

14

POULTRY & FISH

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.)

 

 

Temp

Cook

 

Menu Item

Mode

F/C

Time

Comments

CHICKEN

 

 

 

 

Baked chicken

combi

375/190

35 min

single layer on sheet pan

Grilled marinated chicken breast

combi

375/190

15 min

single layer on sheet pan

Chicken patty sandwiches (frozen) combi

375/190

20 min

single layer on sheet pan

Chicken tenders

combi

400/205

15 min

toss w/oil, cook on sheet pan

Chicken/Mexican quesadilla

combi

300/150

30 min

2-1/2"perforated pan

Low Fat Chicken & vegie stir fry

combi

375/190

15 min

toss raw ingredients w/oil,

 

 

 

 

add sauce after cooking

BBQ chicken (sauced, pieces)

combi

325/165

35 min

sheet pan

Chicken pot pie

combi

350/175

45 min

2-1/2"pan, uncovered

Chicken tettrazini

combi

275/135

30 min

2-1/2"pan, uncovered

Chicken Kiev

combi

375/190

20 min

single layer on sheet pan

Chicken cordon bleu

combi

375/190

20 min

single layer on sheet pan

Chicken parmesan

combi

375/190

20 min

single layer on sheet pan

TURKEY

 

 

 

 

Hot turkey sandwich (retherm)

combi

250/120

15 min

shingled in shallow layers

Turkey w/dressing (retherm)

combi

250/120

15 min

2-1/2"pan, uncovered

BBQ turkey sandwich (retherm)

combi

250/120

15 min

shingled in shallow layers

 

 

 

 

 

 

 

Temp

Cook

 

Menu Item

Mode

F/C

Time

Comments

FISH

 

 

 

 

Baked sole

combi

375/190

10 min

flat filets on sheet pan

Stuffed flounder

combi

350/175

20 min

single layer on sheet pan

Cod fish for sandwich

combi

350/175

10 min

single layer on sheet pan

Grilled yellow fin tuna

combi

375/190 10 min/in

sheet pan or wire rack

Tuna noodle casserole

combi

275/135

30 min

2-1/2"solid pan

Rainbow trout (whole, thawed)

combi

375/190

15 min

single layer on sheet pan

Baked cod

combi

375/190 10 min/in

single layer on sheet pan

Salmon fillet in puff pastry

combi

375/190

20 min

sheet pan

SHELLFISH

 

 

 

 

Whole lobsters - 1#

steam

NA

15 min

perforated pan

Steamed clams

steam

NA

10 min

perforated pan

 

 

 

 

 

15

Blodgett BCX/BX Combi Cooking Guide

VEGETABLES

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.)

 

 

Temp

Cook

 

Menu Item

Mode

F/C

Time

Comments

Asparagus

steam

NA

10 min

2-1/2"perforated pan

Asparagus & egg au gratin

steam

NA

20 min

2-1/2"solid pan

Broccoli (fresh spears)

steam

NA

12 min

perforated pan

Broccoli cheese casserole

combi

300/150

40 min

2-1/2"pan, uncovered

Cauliflower (fresh florets)

steam

NA

12 min

2-1/2"perforated pan

Corn (frozen niblets)

steam

NA

20 min

2-1/2"perforated pan

Corn on the cob

steam

NA

15 min

2-1/2"perforated pan

Fingerling carrots

steam

NA

15 min

2-1/2"perforated pan

French cut green beans (frozen)

steam

NA

15 min

2-1/2"perforated pan

Garden peas (frozen)

steam

NA

10 min

2-1/2"perforated pan

Glazed carrots (frozen w/sauce)

steam

NA

15 min

2-1/2"pan, uncovered

Green beans w/water chestnuts

steam

NA

15 min

2-1/2"perf pan

Italian vegetables (frozen)

steam

NA

20 min

2-1/2"perforated pan

Mexican corn (frozen)

steam

NA

20 min

2-1/2"perforated pan

Mixed vegetables (frozen)

steam

NA

15 min

2-1/2"perforated pan

Pea pods w/water chestnuts

steam

NA

10 min

2-1/2"perforated pan

Peas & mushrooms (frozen)

steam

NA

20 min

2-1/2"perforated pan

Ratatouille

combi

300/150

20 min

toss veg w/oil before cooking

Sliced carrots (raw)

steam

NA

20 min

2-1/2"perforated pan

Spinach (frozen)

steam

NA

20 min

2-1/2"perforated pan

Sugar snap peas (frozen)

steam

NA

15 min

2-1/2"pan, uncovered

Vegetable primavera casserole

combi

275/135

30 min

2-1/2"solid pan

Vegetarian stir fry (low fat)

combi

375/190

10 min

toss raw ingredients w/oil,

 

 

 

 

add sauce after cooking

Vegetarian stuffed peppers

combi

300/150

30 min

2-1/2"solid pan

Whole green beans

steam

NA

15 min

2-1/2"perforated pan

Zucchini w/basil

steam

NA

10 min

2-1/2"perforated pan

Blodgett BCX-BXCombi Cooking Guide

16