Blodgett-Combi Cooking Guide - OwnerIQdl.owneriq.net/d/dc8d735b-2556-60b4-8d73-e611f95f14c6.pdf · Blodgett BCX-BX Combi Cooking Guide STEAM MODE When to use the Steam Mode The steam

Blodgett-CombiCooking GuideTips and tricks for getting the mostfrom your BCX-14 and BX-14Combi ovens

51943 Rev A (5/08)

Welcome to Blodgett COMBI. Your BCX/BX combi oven-steamer is a versatile, easy to use toolthat 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 atrained 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 at 800-331-5842. You will begiven 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 yourcombi/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 tocontact us at 800-331-5842 for service assistance, cooking advice, availability of accessories orgeneral questions.

Enjoy your BLODGETT COMBI oven/steamer!

Blodgett BCX-BX Combi Cooking Guide

STEAM MODE

When to use the Steam Mode

The steam mode is ideal for products thatare typically boiled, simmered or poached,including vegetables, rice, shellfish, andwaxy potatoes. Many seafood items lendthemselves to poaching in the steam mode,as do some poultry and meat dishes. Ricerequires the addition of water or a cookingliquid when steaming. Cooking dry pasta inthe steam mode is not recommended.

How the Steam Mode Works

The fan circulates pressureless steamthroughout the cooking cavity, producing aconvection effect. This allows the steammode to cook at lower temperatures thanpressurized steam cookers without signifi-cant increases in cooking times. Pressurelesssteam preserves the texture and color offoods better than boiling or pressure cook-ing. The lower temperature does not destroyvitamin content.

Tips for Cooking in the Steam Mode

Cooking times should be measured from thetime the window is fully fogged over, indi-cating that the cooking cavity has complete-ly filled with steam. Because your unit iscooking with pressureless convection steam,maximizing the exposed surface area of thefood to be cooked will yield best results.Covering the pans with film or foil, usingdeep pans, or crowding the pans too closetogether without room for air circulation willslow 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 whichdo not require liquid to be added or savedwill cook fastest in perforated pans. This isespecially true of frozen foods, which tendto accumulate condensate in solid pans.

Your steamer is a pressureless cooker. Thisallows you to open the door at any time inthe cooking cycle to add or remove prod-ucts. Exercise caution when opening thedoor to prevent steam burns. The BCX/BXovens feature a two step safety door latch tokeep the operator safe from escaping steam.Turn the handle to the left to vent thesteam, then turn to the right to open thedoor.

Steam On Demand

This EXCLUSIVE blodgett feature allows youto inject up to eight minutes of steam at anytime during the cook cycle. A simple timerand push button combination puts you incontrol. This feature is great for crustybreads, to retard browning and to kick-startthe cooking process with heavy loads.

Vario Steam

While the steam mode is generally212°F/100°C, this EXCLUSIVE blodgett fea-ture allows you to poach in the steam modeat approximately 170-180°F/77-82°C.

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Blodgett BCX/BX Combi Cooking Guide

HOT AIR MODE

3

When to use the Hot Air Mode

The Hot Air Mode is best suited to thoseitems that require a dry cooking environ-ment or rapid browning. Most bakery items(cookies, cakes, muffins, etc.) will be cookedin the Hot Air Mode, although many yeast-leavened products (breads and rolls, crois-sants, Danish pastries) will yield excellentresults in Combi Mode as well. The Hot AirMode can be used to pre-brown meats forbraising or to intensify the final browning ofroasts that have been completed in CombiMode.

How the Hot Air Mode Works

The Hot Air Mode operates exactly like thefamiliar convection oven. When adaptingrecipes written for static ovens (e.g., deckovens or restaurant-range type ovens), youwill generally need to reduce temperatures25-50°F/15-30°C. Moving (convected) hotair transfers heat to your food more efficient-ly than static air, allowing you to cook atlower temperatures.

Set the thermostat to the desired tempera-ture and allow the oven to fully preheatbefore beginning to cook. The small redthermometer light next to the thermostatwill light up during preheating. When itgoes out, the oven is up to temperature.This light will come on again periodicallyduring operation, indicating that the hot airelements or burners are active.

Tips for Cooking in the Hot Air Mode

Because your unit is cooking with convectedhot air, maximizing the exposed surface areaof the food to be cooked will yield the bestresults. Covering the pans with film and/orfoil, using deep pans or crowding the panstoo close together without room for air cir-culation will slow down the cooking processconsiderably and may result in uneven cook-ing.

Cakes may be baked using pan inserts forgreater volume and square corners. Use spe-cialized pans (e.g., muffin tins) as necessary.

If you observe over-browning around theedges of the product with a light or under-cooked center area, the temperature may beset too high for that product. Undercookedinteriors with a burnt or overdone surfaceare also an indication that the temperature istoo high.


COMBI MODE

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When to use the Combi Mode

The Combi Mode is ideal for most high-pro-tein, center-of-the-plate items: roastedmeats, baked poultry and baked fish. It doesan excellent job on casserole type dishessuch as lasagna, baked macaroni and meat-loaf which must be cooked to a safe internaltemperature without overcooking the exteri-or. Braising meats such as spare ribs, cornedbeef or pot roast is easily done in CombiMode at temperatures of 225-250°F/105-120°C. Breads, rolls and other yeast-raisedproducts will exhibit greater "oven-spring"when baked in the Combi Mode. Specialtybreads such as French bread, soft pretzelsand bagels are also possible.

How the Combi Mode Works

The Combi Mode combines the effects ofboth convection steam and hot air convec-tion for improved yields, shorter cookingtimes and juicier products. It will reduce, butnot eliminate, browning (carmelization is afunction of temperature, increasing at highertemperature settings). Because foods cookedin the Combi Mode are not drying out asthey would in a typical convection oven,they brown more slowly, allowing the heatto reach the interior of the product beforethe outside becomes scorched or dried out.As the steam produced in Combi Mode con-denses on the food surface, it efficientlytransfers its heat to the food, resulting inshorter average cooking times than in a simi-lar dry oven.

The COMBI Mode gives priority to the hotair thermostat setting. The oven bakes androasts in a similar manner to the familiarconvection 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 roastingtemperature selected (the ideal relativehumidity at a given temperature is predeter-mined: too little steam would allow excessshrinkage, while too much steam wouldwaste energy as the oven struggles to main-tain the hot air temperature setting). YourCOMBI produces steam and hot air alter-nately during the cooking cycle for energyconservation; both steam and hot air arepresent in the cooking cavity simultaneouslyfor optimal food preparation.

Tips for Cooking in the COMBI Mode

The COMBI Mode uses hot air in the samemanner as a convection oven; recipes adapt-ed for convection ovens translate well toCOMBI cooking. Recipes developed for staticovens without moving air will typicallyrequire a temperature reduction of 25-50°F/15-30°C. Because steam transfers heatmore efficiently than dry air, you will gener-ally experience shorter cooking times in theCOMBI Mode than in a comparable convec-tion oven. A 25% reduction in cooking timeis common, although actual results will varywidely by product and original cookingtechnique. Lowering the temperaturebeyond the initial adaptation for convectionoven cooking and keeping the original bak-ing and roasting times will optimize yields.Most operators will choose a combination ofslightly faster cooking times and slightlyhigher yields. The choice of which to opti-mize is yours.

Shallow pans are recommended for bestresults. Both the convected steam and con-vected hot air transfer heat to the food's sur-face. Increasing the food surface area relative


COMBI MODE

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to its volume (i.e., multiple shallow pansinstead of a few deep pans) will give thefastest cooking times and most even cook-ing. Covering the food with film and/or foilwill defeat the convection effect, and is notnecessary to prevent scorching or dryingbecause of the steam present during COMBIcooking. Pressureless steam is present in thecooking compartment during COMBI bakingand roasting. The steam remains dry at tem-peratures above approximately 275°F/135°C, and will not appear as condensateon the door. The BCX/BX ovens feature atwo 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 turnto the right to open the door.

If additional browning is desired after thefood is almost fully cooked, switch to hot airand increase the temperature for the last fewminutes until the desired color is achieved.

Rethermalizing in COMBI Mode

Rethermalization is the process of bringingfully cooked, chilled food from storage tem-perature to safe serving temperature withoutloss of quality. COMBI Mode lends itself toreheating food without the typical dryingand overbrowning. Foods to be rethermal-ized should be in shallow pans with theproduct distributed in an even thickness.Temperatures between 250-300°F/120-150°C are typically used for rethermaliza-tion.


SPECIAL TIPS & TECHNIQUES

6

Basic Times & Temperatures

Although there is a detailed cooking guidein this manual, most foods can be preparedusing a very simple approach. Casseroles(e.g., lasagna, baked macaroni, etc.) andmedium-sized roasts can be cooked incombi mode at 300°F/150°C. Foods to becrisped (breaded foods, chicken pieces withskin, 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. Steamtemperature is preset at 212°F/100°C (unlessyou are using Vario Steam). Cook vegeta-bles, rice and shellfish in steam.

Frozen Pizza

Pizza tends to overbrown in convectionovens without ever getting a good bottomcrust. Bake frozen pizza at 350°F/175°C inCombi Mode to reduce scorching the top-pings. Use perforated sheet pans or sprinklecoarse cornmeal on solid pans to prevent asoggy bottom crust.

Egg Dishes

Many egg dishes can be prepared easily andwith less labor using Steam Mode.Scrambled eggs can be cooked using shal-low pans. Break up the curds at least onceduring cooking.

Egg salad can be prepared by lining a shal-low pan with plastic wrap (allow a generousoverhang) and filling it to a depth ofapproximately 1 " with whole (unscrambled)eggs. Steam until fully set, pop the cookedeggs and plastic onto a clean cutting boardand 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 wrapor sprayed with pan release. Fill the linedpan with 36 oz. of beaten egg (18 largeeggs). Add chopped ham and vegetables (orany filling of your choice) and steam untilalmost set. Top with shredded cheese ifdesired and steam until fully cooked. Slideomelet off the pan onto a clean cuttingboard and slice into individual portionsusing a pizza wheel.

An alternative omelet preparation is to useonly 24 oz. of beaten egg (12 large eggs) ina plastic lined half sheet pan. Steam untilfully cooked, pop eggs and plastic onto aclean cutting board and peel off plastic.Cover the center third (lengthwise) of theeggs with the warm toppings of yourchoice, fold over the two outside flaps andslice across into portions for a more tradi-tional looking (but more labor consuming)omelet.

Poached eggs are easily cooked using muffintins sprayed with pan release. Break a wholeegg into each cavity and steam to desireddoneness. Gently pop out the cooked eggs(you may need to run a rubber spatulaaround the cup rims to break the vacuum)and use as you would any poached egg.

Hard cooked whole eggs can be preparedright in the cardboard (not plastic!) flats onsheet pans. Steam for approximately 15minutes (check for doneness) and use imme-diately or cool rapidly in an icewater bath ifplanning to use cold in salads or as a garnish(rapid cooling helps prevent discoloring ofthe yolk).



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"Mock Stir Fry" Dishes

Several variations of this dish are possible byvarying the meat, poultry or fish used, aswell as changing the sauces. A low-fat stirfry, fajitas or Italian beef are just a few possi-bilities.

Teriyaki Chicken (beef, pork or shrimp) iseasily prepared by mixing canned slicedmushrooms, julienne sweet peppers (usegreen, red and yellow for great color), juli-enne Spanish onions and thin sliced bone-less, skinless chicken breast with dark, thickteriyaki sauce. Optionally add sliced bambooshoots or water chestnuts. Mix all well tocoat with teriyaki sauce. Spread in a shallowlayer on sheet pans and cook in CombiMode at 375°F/ 190°C for 10-15 minutes oruntil done. Vegetables should still be firm.Meat, poultry or shrimp should be fullycooked with dark highlights on edges ofmeat and vegetables. Serve over steamedrice.

"Southern stir fry" is a good variation:replace the teriyaki with thick barbequesauce and omit the oriental vegetables. Usebeef, pork or chicken and serve over redbeans and rice.

For quick fajita filling, omit the mushroomsand oriental vegetables, and use fajita saucein place of teriyaki. Serve with wheat tor-tillas.

Italian beef is quickly prepared by omittingthe oriental vegetables, adding chunks offresh tomatoes and using creamy Italiansalad dressing in place of the teriyaki. Serveover fettucini or in a hero sandwich. SlicedItalian sausage also works well in this prepa-ration.

Bagels

Bagels can be produced in the COMBI bypreheating the oven to 350°F/177°C inCombi Mode. Set Steam On Demand forthree minutes. Quickly load the proofedbagels on sheet pans into the oven. Bake fora total of 10-13 minutes. Dough formula-tions vary widely, so you'll need to experi-ment with exact times and temperatures.

Breaded Products

For best results, place breaded products onscreens or wire racks on sheet pans so bot-toms brown and crisp properly (perforatedsheet pans also help). Bake in Combi Modeat 375°F/190°C. If breading does not brownbut looks white and dry (or simply burns),spray product with pan release next timebefore cooking. Some fat is necessary forproper browning. Most prepared and frozenbreaded products have sufficient fats in thebreading to brown properly without anyadditions, but a few will require help.


Mock "Rotisserie" Chicken

Rotisserie cooking produces juicy, attractivewhole chickens, but it's slow and a mess toclean up afterwards. A good substitute, withsimilar flavor and appearance, can beachieved by roasting whole birds (preparedwith your favorite marinade or rub) uprighton wire racks in Combi Mode at375°F/190°1. A special rack is available forthis application to help hold the birdsupright. A 2-1/2 - 3 lb/1-1.5 kilo bird willcook in roughly 35 minutes. Cleanup is sim-ple with the standard spray hose and wash-ing procedure.

Low-fat "Oven Fried" Chicken

Dredge skinless chicken pieces in seasonedflour, dip in lightly beaten egg whites andcoat with bread crumbs that have beenmoistened with salad oil. Bake at375°F/190°C on wire racks. Chicken may becooked on sheet pans, but will not brownwell on bottom. Do not omit oil from breadcrumbs completely or they will not brownproperly.

Rethermalizing Bagged Products(Sous Vide)

Many operators are using "cook chill" sys-tems or purchasing fully cooked products inheat resistant bags. These products can bereheated in the bag (check for maximumheat tolerance), but you will generally seebetter results by removing the product fromthe bag and reheating in shallow pans ineither steam or combi mode. The bags pro-tect the product but also act as insulators,significantly slowing down the reheating ofthe product. Rethermalizing in steam modemay result in condensate on the productchanging the consistency. Rethermalizing incombi mode between 250-275°F/120-135°Cwill minimize condensation and allow rapidreheating.

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Blodgett BCX/BX Combi Cooking Guide9

If there is too little heat, the leaveningagents do not react and the muffins do notrise properly. Longer baking times will pro-duce a muffin with a dry, overbrowned exte-rior and a gummy interior, or exhibit"exploding" when the heat finally reachesthe interior. The rising interior splits openthe fully set exterior and the muffinexplodes. Use a higher temperature to allowthe muffin to rise quickly. You may need toreduce the temperature for the second halfof the baking time so the fully risen muffinsdo not overbrown while they set up.

Some Common Baking Problems &What Causes Them

Muffins have a tendency to lean to one sidebecause of the air currents in a convectionoven. If you experience this problem, trypreheating the oven an extra 50°F/30°C,load the product quickly and turn the ovenoff for 5 minutes. Turn the oven back on atthe normal convection oven baking temper-ature and bake until done (this allows themuffins to develop some structure beforebeing blown around).

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

Over-browning around the pan's edges isgenerally an indication the temperature istoo high for that product or load (increasingthe load in an oven will change the air flow,which sometimes causes overbrowning). Tryreducing the temperature 25°F/15°C, spreadthe load more evenly in the oven, or bake insmaller batches.

The top shelf browns faster than the others.Air is circulated around a baffle at the backor one side of the oven (the fan draws air infrom the center). Freshly reheated air fromthe top of the baffle (in ovens with a rear-mounted fan) hits the top pan first. Radiantheat from the top of the oven also con-tributes to faster browing on the top shelf.This is typical of convection ovens. Eitherallow more space between the top of theoven and the uppermost pan or remove thetop pan earlier than the others.

Muffins are too dark, gummy on the inside,do not rise properly, or "explode" halfwaythrough baking. Muffins are chemically leav-ened with baking powder and baking soda.


Blodgett BCX-BX Combi Cooking Guide 10

Temp CookMenu Item Mode F/C Time Comments

PIES & CAKES & DESSERTSMile high apple pie hot air 350/175 50 min pie tins on wire racksCherry pie hot air 350/175 40 min pie tins on wire racksStrawberry rhubarb pie hot air 350/175 50 min pie tins on wire racksDutch apple pie combi 350/175 50 min pie tins on wire racksCake layers hot air 300/150 25 min sheet pansApple coffee cake hot air 300/150 25 min also test in combi modeSour cream coffee cake hot air 300/150 25 min also try in combi modeCheesecake combi 325/165 1 hrAngelfood cake hot air 325/165 50 min tube pans on wire racksCarrot cake layers hot air 325/165 25 min sheet pansCherry crisp combi 325/165 30 min 2-1/2" pan, uncoveredHot seasoned apples combi 250/120 15 min 2-1/2" pan, uncoveredCherry strudel hot air 350/175 30 minChocolate brownies hot air 325/165 25 min sheet pansIndian pudding steam NA 35 min 2-1/2" solid pan

COOKIESOatmeal raisin cookies hot air 325/165 15 minPeanut butter choc. chunk hot air 300/150 12 min higher temp for crispier cookieButter sugar cookies combi 300/150 10 min also try on hot airBear claws combi 350/175 20 min also test in hot airWhite chocolate fudge cookies hot air 300/150 15 min

MUFFINSBlueberry muffins hot air 350/175 20 min preheat to 400F/205C, load

oven, turn off for 6-8 min,then bake at indicatedtemperature

Banana nut muffins hot air 350/175 20 min see other muffin proceduresApple cinnamon muffins hot air 350/175 20 min see other muffin proceduresChocolate chip muffins hot air 350/175 20 min see other muffin procedures

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.)

BAKED GOODS



BREADS, ROLLS & BISCUITSBread sticks (soft style, raw) combi 325/165 10 min 375F/190C for crispy styleDinner rolls combi 325/165 20 min also test in hot airHard rolls combi 375/190 preheat low temp stage produces

better crust- can be eliminatedkeep total time

250/120 5 min350/175 15 min

Whole wheat rolls combi 325/165 25 min also test on hot airFrench bread combi 375/190 20 min see hard roll procedure also

try in combi modeBiscuits hot air 325/165 15 min also test in combi mode at

350F/175CCinnamon raisin biscuits hot air 325/165 15 min also try in combi modeSweet rolls combi 325/165 20 min also try in hot air modePecan Rolls combi 325/165 20 min also test in hot air modeCheese Danish combi 350/175 20 min also test in hot air




EGGSHard cooked eggs steam NA 15 min perforated steam pans or in

cardboard flats on sheet pansEgg foo yung steam NA 15 min 2-1/2" solid panCheese souffle combi 350/175 30 min 2-1/2" solid panSpanish omelet steam NA 10 min 1/2-size sheet pan, lined

QUICHESpinach quiche combi 325/165 40 min 2-1/2" pan, uncoveredMixed vegetable quiche combi 325/165 40 min 2-1/2" solid panOnion cheese quiche combi 325/165 40 min 2-1/2" solid panChilian cheese quiche combi 325/165 40 min 2-1/2" solid pan

BAKED GOODS & EGGS





POTATOTri-taters combi 375/190 20 minBaked potato combi 400/205 45 min on sheet pan, unwrappedHash brown potatoes combi 400/205 15 min oiled pan, brush tops w/oilRissole potatoes combi 350/175 20 min single layer on sheet panRoast potatoes combi 375/190 30 min single layer on sheet panBaked sweet potatoes (whole) combi 375/190 40 min sheet panParsley potatoes steam NA 25 min 2-1/2" solid panGlazed sweet potatoes combi 300/150 30 min 2-1/2" solid panPotato puffs (frozen) combi 375/190 20 min single layer on sheet pan

RICERice steam NA 25 min 2-1/2" pan, uncoveredRice pilaf steam NA 25 min 2-1/2" solid panCheesy rice casserole combi 300/150 30 min 2-1/2" pan, uncoveredWhite & wild rice(parboiled, conditioned) steam NA 30 min 2-1/2" pan, uncoveredBrown rice steam NA 30 min 2-1/2" pan, uncovered

PASTASpaghetti (retherm, w/sauce) combi 250/120 15 min 2-1/2" pan, uncoveredShells Florentine(precooked pasta w/sauce) combi 275/135 30 min 2-1/2" pan, uncoveredLasagna combi 300/150 40 min 2-1/2" pan, uncoveredMacaroni & cheese combi 275/135 40 min 2-1/2" solid pan

OTHERBaked beans combi 300/150 40 min 2-1/2" pan, uncoveredPizza (scratch crust) combi 350/175 15 min sheet panChili cornbread casserole hot air 325/165 35 min 2-1/2" solid panBlack bean enchilada combi 300/150 15 min 2-1/2" solid panYorkshire pudding hot air 350/175 30 min 2-1/2" solid pan

STARCHES





BACONBacon slices combi 325/165 15 min single layer on sheet panCanadian bacon combi 400/205 5 min single layer on sheet pans

HAMBaked ham combi 300/150 1 hr sheet panGrilled ham slice combi 400/205 10 min cook on wire racks

preheat 450

PORKGrilled butterflied pork chops combi 400/205 10 min oiled chops on sheet panBaked pork chops combi 325/165 20 min single layer on sheet panRoast pork(150° internal, rest 20 min) combi 300/150 50 min use sheet pan or wire rackGrilled pork cutlet combi 400/205 15 min single layer on sheet panBBQ pork for sandwich(Boston butts, raw) combi 250/120 2 hrs on sheet pan w/sauceGrilled pork tenderloin combi 400/205 15 min oiled wire rack

SAUSAGEKielbasa for sandwiches combi 375/190 15 min single layer on sheet panItalian sausage combi 375/190 15 min sheet panPork sausage links combi 350/175 15 min single layer on sheet panSausage patties combi 300/150 15 min steam for better yield (nocolor)

OTHERBratwurst steam NA 15 min 2-1/2" pan, uncoveredKnockwurst steam NA 20 min 2-1/2" pan, uncoveredBBQ boneless rib for sandwich(retherm) combi 250/120 15 min shingled on sheet pan

PORK





HAMBURGER & HOT DOGHamburgers (frozen patties) combi 400/205 10 min perforated sheet pan preferredMeatloaf combi 300/150 40 min 2-1/2" pan, uncoveredHamburger pie combi 325/165 30 min 2-1/2" pan, uncoveredHot dogs steam NA 15 min 2-1/2" perforated pan

STEAKNew York Strip combi 500/260 8 min oiled steaks on wire racksMarinated sirloin steak combi 500/260 10 min oiled sheet panGrilled flank steak combi 500/260 10 min oil steak, cook on wire rackSalisbury steak w/gravy (retherm) combi 250/120 20 min 2-1/2" solid panTeriyaki steak combi 400/205 10 min single layer on sheet panLondon broil combi 500/260 15 min oiled steak, preheated racksBreakfast steak combi 500/260 5 min brush w/butter, use oiled panRibeye sandwich steak combi 500/260 5 min brush w/melted butter, cook

on wire racks, catch pan onbottom (preheat oven well)

PRIME RIB & ROAST BEEFPrime rib (rest before carving) combi 275/135 2-1/2 hrs wire rack, check internal tempRoast beef combi 275/135 2-1/2 hrs sheet pan or wire rackRoast beef hash (retherm) combi 250/120 25 min 2-1/2" solid panBraised beef w/mushrooms combi 250/120 1 hr 2-1/2" pan, uncoveredHerbed pot roast combi 250/120 3 hrs 2-1/2" solid pan

OTHERBeef sausage links combi 350/175 15 min may also be steamed

Beef-a-roni (precooked, retherm) combi 260/125 20 min 2-1/2" pan, uncoveredItalian beef sandwich (retherm) combi 275/135 20 min 2-1/2" solid panCorned beef hash combi 250/120 25 min 2-1/2" solid panBBQ beef brisket for sandwich combi 250/120 90 min + cook with sauce @ low

375/190 10 min heat, raise temp to set glaze

BEEF





FISHBaked sole combi 375/190 10 min flat filets on sheet panStuffed flounder combi 350/175 20 min single layer on sheet panCod fish for sandwich combi 350/175 10 min single layer on sheet panGrilled yellow fin tuna combi 375/190 10 min/in sheet pan or wire rackTuna noodle casserole combi 275/135 30 min 2-1/2" solid panRainbow trout (whole, thawed) combi 375/190 15 min single layer on sheet panBaked cod combi 375/190 10 min/in single layer on sheet panSalmon fillet in puff pastry combi 375/190 20 min sheet pan

SHELLFISHWhole lobsters - 1# steam NA 15 min perforated panSteamed clams steam NA 10 min perforated pan


CHICKENBaked chicken combi 375/190 35 min single layer on sheet panGrilled marinated chicken breast combi 375/190 15 min single layer on sheet panChicken patty sandwiches (frozen) combi 375/190 20 min single layer on sheet panChicken tenders combi 400/205 15 min toss w/oil, cook on sheet panChicken/Mexican quesadilla combi 300/150 30 min 2-1/2" perforated panLow Fat Chicken & vegie stir fry combi 375/190 15 min toss raw ingredients w/oil,

add sauce after cookingBBQ chicken (sauced, pieces) combi 325/165 35 min sheet panChicken pot pie combi 350/175 45 min 2-1/2" pan, uncoveredChicken tettrazini combi 275/135 30 min 2-1/2" pan, uncoveredChicken Kiev combi 375/190 20 min single layer on sheet panChicken cordon bleu combi 375/190 20 min single layer on sheet panChicken parmesan combi 375/190 20 min single layer on sheet pan

TURKEYHot turkey sandwich (retherm) combi 250/120 15 min shingled in shallow layersTurkey w/dressing (retherm) combi 250/120 15 min 2-1/2" pan, uncoveredBBQ turkey sandwich (retherm) combi 250/120 15 min shingled in shallow layers

POULTRY & FISH





Asparagus steam NA 10 min 2-1/2" perforated panAsparagus & egg au gratin steam NA 20 min 2-1/2" solid panBroccoli (fresh spears) steam NA 12 min perforated panBroccoli cheese casserole combi 300/150 40 min 2-1/2" pan, uncoveredCauliflower (fresh florets) steam NA 12 min 2-1/2" perforated panCorn (frozen niblets) steam NA 20 min 2-1/2" perforated panCorn on the cob steam NA 15 min 2-1/2" perforated panFingerling carrots steam NA 15 min 2-1/2" perforated panFrench cut green beans (frozen) steam NA 15 min 2-1/2" perforated panGarden peas (frozen) steam NA 10 min 2-1/2" perforated panGlazed carrots (frozen w/sauce) steam NA 15 min 2-1/2" pan, uncoveredGreen beans w/water chestnuts steam NA 15 min 2-1/2" perf panItalian vegetables (frozen) steam NA 20 min 2-1/2" perforated panMexican corn (frozen) steam NA 20 min 2-1/2" perforated panMixed vegetables (frozen) steam NA 15 min 2-1/2" perforated panPea pods w/water chestnuts steam NA 10 min 2-1/2" perforated panPeas & mushrooms (frozen) steam NA 20 min 2-1/2" perforated panRatatouille combi 300/150 20 min toss veg w/oil before cookingSliced carrots (raw) steam NA 20 min 2-1/2" perforated panSpinach (frozen) steam NA 20 min 2-1/2" perforated panSugar snap peas (frozen) steam NA 15 min 2-1/2" pan, uncoveredVegetable primavera casserole combi 275/135 30 min 2-1/2" solid panVegetarian stir fry (low fat) combi 375/190 10 min toss raw ingredients w/oil,

add sauce after cookingVegetarian stuffed peppers combi 300/150 30 min 2-1/2" solid panWhole green beans steam NA 15 min 2-1/2" perforated panZucchini w/basil steam NA 10 min 2-1/2" perforated pan

VEGETABLES

Documents

Blodgett-Combi Cooking Guide - OwnerIQdl.owneriq.net/d/dc8d735b-2556-60b4-8d73-e611f95f14c6.pdf · Blodgett BCX-BX Combi Cooking Guide STEAM MODE When to use the Steam Mode The steam