Blodgett BCX-BX Combi Cooking Guide
SPECIAL TIPS & TECHNIQUES
6
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-sized roasts 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°C in hot air mode. Steam
temperature is preset at 212°F/100°C (unless
you are using Vario Steam). Cook vegeta-
bles, 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 top-
pings. 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 shal-
low pans. Break up the curds at least once
during cooking.
Egg salad can be prepared by lining a shal-
low 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 tradi-
tional 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 imme-
diately 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).
