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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).

Summary of Contents for BCX -14

Page 1: ...Blodgett Combi Cooking Guide Tips and tricks for getting the most from your BCX 14 and BX 14 Combi ovens 51943 Rev A 5 08 ...

Page 2: ...0 331 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 ...

Page 3: ...d 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 consider ably and may result in uneven cooking Shallow 2 1 2 steam pans are recom mended for best results Solid foods which do not require liquid to be added or saved will cook fastest in perforated p...

Page 4: ...thermostat to the desired tempera ture 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 Tips for Cooking in the Hot Air Mode Because yo...

Page 5: ... familiar convection oven but adds steam intermit tently throughout the cooking process The steam production is automatic and is ther mostatically controlled to produce the opti mum humidity for the baking or roasting temperature selected the ideal relative humidity at a given temperature is predeter mined too little steam would allow excess shrinkage while too much steam would waste energy as the...

Page 6: ...wo step safety door latch to keep the oper ator safe from escaping steam Turn the han dle 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 Rethermalizing in COMBI Mode Rethermalization is the process...

Page 7: ...rap 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 un...

Page 8: ... beans and rice For quick fajita filling omit the mushrooms and oriental vegetables and use fajita sauce in place of teriyaki Serve with wheat tor tillas 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 wel...

Page 9: ...e 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 sys tems or purchasing fully cooked products in heat resistant bags These products can be reheated in the bag ...

Page 10: ...velop 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 browning around 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 tempe...

Page 11: ...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 cookie...

Page 12: ...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 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 EGGS Har...

Page 13: ... 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 sa...

Page 14: ...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...

Page 15: ...aki 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 combi 275 135 2 1 2 hrs wire rack check inte...

Page 16: ...ed pan 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 pe...

Page 17: ...am 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 perforate...

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