Blodgett Microwave Oven BCX 14 User Manual

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)  
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STEAM MODE  
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 pans. This is  
especially true of frozen foods, which tend  
to accumulate condensate in solid pans.  
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.  
Your steamer is a pressureless cooker. This  
allows you to open the door at any time in  
the cooking cycle to add or remove prod-  
ucts. 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.  
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 signifi-  
cant increases in cooking times. Pressureless  
steam preserves the texture and color of  
foods better than boiling or pressure cook-  
ing. The lower temperature does not destroy  
vitamin content.  
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-start  
the cooking process with heavy loads.  
Tips for Cooking in the Steam Mode  
Vario Steam  
Cooking times should be measured from the  
time the window is fully fogged over, indi-  
cating that the cooking cavity has complete-  
ly 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 consider-  
ably and may result in uneven cooking.  
While the steam mode is generally  
212°F/100°C, this EXCLUSIVE blodgett fea-  
ture allows you to poach in the steam mode  
at approximately 170-180°F/77-82°C.  
2
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HOT AIR MODE  
When to use the Hot Air Mode  
Tips for Cooking in the Hot Air Mode  
The Hot Air Mode is best suited to those  
items that require a dry cooking environ-  
ment or rapid browning. Most bakery items  
(cookies, cakes, muffins, etc.) will be cooked  
in the Hot Air Mode, although many yeast-  
leavened products (breads and rolls, crois-  
sants, Danish pastries) will yield excellent  
results in Combi Mode as well. The Hot Air  
Mode can be used to pre-brown meats for  
braising or to intensify the final browning of  
roasts that have been completed in Combi  
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 cir-  
culation will slow down the cooking process  
considerably and may result in uneven cook-  
ing.  
Cakes may be baked using pan inserts for  
greater volume and square corners. Use spe-  
cialized pans (e.g., muffin tins) as necessary.  
If you observe over-browning around the  
edges of the product with a light or under-  
cooked 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.  
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-range type ovens), you  
will generally need to reduce temperatures  
25-50°F/15-30°C. Moving (convected) hot  
air transfers heat to your food more efficient-  
ly than static air, allowing you to cook at  
lower temperatures.  
Set the 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.  
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COMBI MODE  
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 oven struggles to main-  
tain the hot air temperature setting). Your  
COMBI produces steam and hot air alter-  
nately during the cooking cycle for energy  
conservation; both steam and hot air are  
present in the cooking cavity simultaneously  
for optimal food preparation.  
When to use the Combi Mode  
The Combi Mode is ideal for most high-pro-  
tein, center-of-the-plate items: roasted  
meats, baked poultry and baked fish. It does  
an excellent job on casserole type dishes  
such as lasagna, baked macaroni and meat-  
loaf which must be cooked to a safe internal  
temperature without overcooking the exteri-  
or. Braising meats such as spare ribs, corned  
beef or pot roast is easily done in Combi  
Mode at temperatures of 225-250°F/105-  
120°C. Breads, rolls and other yeast-raised  
products will exhibit greater "oven-spring"  
when baked in the Combi Mode. Specialty  
breads such as French bread, soft pretzels  
and bagels are also possible.  
Tips for Cooking in the COMBI Mode  
The COMBI Mode uses hot air in the same  
manner as a convection oven; recipes adapt-  
ed 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 gener-  
ally experience shorter cooking times in the  
COMBI Mode than in a comparable convec-  
tion 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 bak-  
ing 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 opti-  
mize is yours.  
How the Combi Mode Works  
The Combi Mode combines the effects of  
both convection steam and hot air convec-  
tion 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 con-  
denses on the food surface, it efficiently  
transfers its heat to the food, resulting in  
shorter average cooking times than in a simi-  
lar 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 intermit-  
tently throughout the cooking process. The  
Shallow pans are recommended for best  
results. Both the convected steam and con-  
vected hot air transfer heat to the food's sur-  
face. Increasing the food surface area relative  
4
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COMBI MODE  
Rethermalizing in COMBI Mode  
to its volume (i.e., multiple shallow pans  
instead of a few deep pans) will give the  
fastest cooking times and most even cook-  
ing. 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 tem-  
peratures 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 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.  
Rethermalization is the process of bringing  
fully cooked, chilled food from storage tem-  
perature to safe serving temperature without  
loss of quality. COMBI Mode lends itself to  
reheating food without the typical drying  
and overbrowning. Foods to be rethermal-  
ized 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 rethermaliza-  
tion.  
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.  
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SPECIAL TIPS & TECHNIQUES  
necessary condiments. No eggs to peel!  
Basic Times & Temperatures  
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.  
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.  
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.  
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.  
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.  
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.  
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).  
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  
6
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SPECIAL TIPS & TECHNIQUES  
"Mock Stir Fry" Dishes  
Bagels  
Several variations of this dish are possible by  
varying the meat, poultry or fish used, as  
well as changing the sauces. A low-fat stir  
fry, fajitas or Italian beef are just a few possi-  
bilities.  
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 10-13 minutes. Dough formula-  
tions vary widely, so you'll need to experi-  
ment with exact times and temperatures.  
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), juli-  
enne Spanish onions and thin sliced bone-  
less, 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 10-15 minutes 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.  
Breaded Products  
For best results, place breaded products on  
screens or wire racks on sheet pans so bot-  
toms 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.  
"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 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 well in this prepa-  
ration.  
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SPECIAL TIPS & TECHNIQUES  
Mock "Rotisserie" Chicken  
Rethermalizing Bagged Products  
(Sous Vide)  
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 - 3 lb/1-1.5 kilo bird will  
cook in roughly 35 minutes. Cleanup is sim-  
ple with the standard spray hose and wash-  
ing procedure.  
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 (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 pro-  
tect 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°C  
will minimize condensation and allow rapid  
reheating.  
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.  
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SPECIAL TIPS & TECHNIQUES  
If there is too little heat, the leavening  
Some Common Baking Problems &  
What Causes Them  
agents do not react and the muffins do not  
rise 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 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.  
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 temper-  
ature 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-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 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 rear-  
mounted fan) hits the top pan first. Radiant  
heat from the top of the oven also con-  
tributes 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 leav-  
ened with baking powder and baking soda.  
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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  
F/C  
Cook  
Time  
Menu Item  
Mode  
Comments  
PIES & CAKES & DESSERTS  
Mile high apple pie  
Cherry pie  
Strawberry rhubarb pie  
Dutch apple pie  
Cake layers  
hot air 350/175 50 min pie tins on wire racks  
hot air 350/175 40 min pie tins on wire racks  
hot air 350/175 50 min pie tins on wire racks  
combi 350/175 50 min pie tins on wire racks  
hot air 300/150 25 min sheet pans  
Apple coffee cake  
Sour cream coffee cake  
Cheesecake  
hot air 300/150 25 min also test in combi mode  
hot air 300/150 25 min also try in combi mode  
combi 325/165  
1 hr  
Angelfood cake  
Carrot cake layers  
Cherry crisp  
Hot seasoned apples  
Cherry strudel  
hot air 325/165 50 min tube pans on wire racks  
hot air 325/165 25 min sheet pans  
combi 325/165 30 min 2-1/2" pan, uncovered  
combi 250/120 15 min 2-1/2" pan, uncovered  
hot air 350/175 30 min  
Chocolate brownies  
Indian pudding  
hot air 325/165 25 min sheet pans  
steam  
NA  
35 min 2-1/2" solid pan  
COOKIES  
Oatmeal raisin cookies  
Peanut butter choc. chunk  
Butter sugar cookies  
Bear claws  
hot air 325/165 15 min  
hot air 300/150 12 min higher temp for crispier cookie  
combi 300/150 10 min also try on hot air  
combi 350/175 20 min also test in hot air  
hot air 300/150 15 min  
White chocolate fudge cookies  
MUFFINS  
Blueberry muffins  
hot air 350/175 20 min preheat to 400F/205C, load  
oven, turn off for 6-8 min,  
then bake at indicated  
temperature  
Banana nut muffins  
Apple cinnamon muffins  
Chocolate chip muffins  
hot air 350/175 20 min see other muffin procedures  
hot air 350/175 20 min see other muffin procedures  
hot air 350/175 20 min see other muffin procedures  
10  
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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  
F/C  
Cook  
Time  
Menu Item  
Mode  
Comments  
BREADS, ROLLS & BISCUITS  
Bread sticks (soft style, raw)  
Dinner rolls  
combi 325/165 10 min 375F/190C for crispy style  
combi 325/165 20 min also test in hot air  
combi 375/190 preheat low temp stage produces  
better crust- can be eliminated  
Hard rolls  
keep total time  
250/120 5 min  
350/175 15 min  
Whole wheat rolls  
French bread  
combi 325/165 25 min also test on hot air  
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  
Sweet rolls  
Pecan Rolls  
hot air 325/165 15 min also try in combi mode  
combi 325/165 20 min also try in hot air mode  
combi 325/165 20 min also test in hot air mode  
combi 350/175 20 min also test in hot air  
Cheese Danish  
Temp  
F/C  
Cook  
Time  
Menu Item  
Mode  
Comments  
EGGS  
Hard cooked eggs  
steam  
steam  
NA  
NA  
15 min perforated steam pans or in  
cardboard flats on sheet pans  
15 min 2-1/2" solid pan  
Egg foo yung  
Cheese souffle  
Spanish omelet  
combi 350/175 30 min 2-1/2" solid pan  
steam NA 10 min 1/2-size sheet pan, lined  
QUICHE  
Spinach quiche  
combi 325/165 40 min 2-1/2" pan, uncovered  
combi 325/165 40 min 2-1/2" solid pan  
combi 325/165 40 min 2-1/2" solid pan  
combi 325/165 40 min 2-1/2" solid pan  
Mixed vegetable quiche  
Onion cheese quiche  
Chilian cheese quiche  
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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  
F/C  
Cook  
Time  
Menu Item  
Mode  
Comments  
POTATO  
Tri-taters  
combi 375/190 20 min  
Baked potato  
combi 400/205 45 min on sheet pan, unwrapped  
combi 400/205 15 min oiled pan, brush tops w/oil  
combi 350/175 20 min single layer on sheet pan  
combi 375/190 30 min single layer on sheet pan  
combi 375/190 40 min sheet pan  
Hash brown potatoes  
Rissole potatoes  
Roast potatoes  
Baked sweet potatoes (whole)  
Parsley potatoes  
Glazed sweet potatoes  
Potato puffs (frozen)  
steam  
NA  
25 min 2-1/2" solid pan  
combi 300/150 30 min 2-1/2" solid pan  
combi 375/190 20 min single layer on sheet pan  
RICE  
Rice  
Rice pilaf  
steam  
steam  
NA  
NA  
25 min 2-1/2" pan, uncovered  
25 min 2-1/2" solid pan  
Cheesy rice casserole  
White & wild rice  
(parboiled, conditioned)  
Brown rice  
combi 300/150 30 min 2-1/2" pan, uncovered  
steam  
steam  
NA  
NA  
30 min 2-1/2" pan, uncovered  
30 min 2-1/2" pan, uncovered  
PASTA  
Spaghetti (retherm, w/sauce)  
Shells Florentine  
(precooked pasta w/sauce)  
Lasagna  
combi 250/120 15 min 2-1/2" pan, uncovered  
combi 275/135 30 min 2-1/2" pan, uncovered  
combi 300/150 40 min 2-1/2" pan, uncovered  
combi 275/135 40 min 2-1/2" solid pan  
Macaroni & cheese  
OTHER  
Baked beans  
combi 300/150 40 min 2-1/2" pan, uncovered  
combi 350/175 15 min sheet pan  
hot air 325/165 35 min 2-1/2" solid pan  
combi 300/150 15 min 2-1/2" solid pan  
hot air 350/175 30 min 2-1/2" solid pan  
Pizza (scratch crust)  
Chili cornbread casserole  
Black bean enchilada  
Yorkshire pudding  
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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  
F/C  
Cook  
Time  
Menu Item  
Mode  
Comments  
BACON  
Bacon slices  
Canadian bacon  
combi 325/165 15 min single layer on sheet pan  
combi 400/205 5 min  
single layer on sheet pans  
HAM  
Baked ham  
Grilled ham slice  
combi 300/150  
combi 400/205 10 min cook on wire racks  
preheat 450  
1 hr  
sheet pan  
PORK  
Grilled butterflied pork chops  
Baked pork chops  
Roast pork  
combi 400/205 10 min oiled chops on sheet pan  
combi 325/165 20 min single layer on sheet pan  
(150° internal, rest 20 min)  
Grilled pork cutlet  
BBQ pork for sandwich  
(Boston butts, raw)  
Grilled pork tenderloin  
combi 300/150 50 min use sheet pan or wire rack  
combi 400/205 15 min single layer on sheet pan  
combi 250/120  
2 hrs  
on sheet pan w/sauce  
combi 400/205 15 min oiled wire rack  
SAUSAGE  
Kielbasa for sandwiches  
Italian sausage  
Pork sausage links  
Sausage patties  
color)  
combi 375/190 15 min single layer on sheet pan  
combi 375/190 15 min sheet pan  
combi 350/175 15 min single layer on sheet pan  
combi 300/150 15 min steam for better yield (no  
OTHER  
Bratwurst  
Knockwurst  
steam  
steam  
NA  
NA  
15 min 2-1/2" pan, uncovered  
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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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  
F/C  
Cook  
Time  
Menu Item  
Mode  
Comments  
HAMBURGER & HOT DOG  
Hamburgers (frozen patties)  
Meatloaf  
combi 400/205 10 min perforated sheet pan preferred  
combi 300/150 40 min 2-1/2" pan, uncovered  
combi 325/165 30 min 2-1/2" pan, uncovered  
Hamburger pie  
Hot dogs  
steam  
NA  
15 min 2-1/2" perforated pan  
STEAK  
New York Strip  
Marinated sirloin steak  
Grilled flank steak  
combi 500/260 8 min  
combi 500/260 10 min oiled sheet pan  
combi 500/260 10 min oil steak, cook on wire rack  
oiled steaks on wire racks  
Salisbury steak w/gravy (retherm) combi 250/120 20 min 2-1/2" solid pan  
Teriyaki steak  
London broil  
combi 400/205 10 min single layer on sheet pan  
combi 500/260 15 min oiled steak, preheated racks  
Breakfast steak  
Ribeye sandwich steak  
combi 500/260 5 min  
combi 500/260 5 min  
brush w/butter, use oiled pan  
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  
combi 275/135 2-1/2 hrs wire rack, check internal temp  
combi 275/135 2-1/2 hrs sheet pan or wire rack  
combi 250/120 25 min 2-1/2" solid pan  
combi 250/120  
combi 250/120  
1 hr  
3 hrs  
2-1/2" pan, uncovered  
2-1/2" solid pan  
OTHER  
Beef 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, uncovered  
Italian beef sandwich (retherm)  
Corned beef hash  
BBQ beef brisket for sandwich  
combi 275/135 20 min 2-1/2" solid pan  
combi 250/120 25 min 2-1/2" solid pan  
combi 250/120 90 min + cook with sauce @ low  
375/190 10 min heat, raise temp to set glaze  
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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  
F/C  
Cook  
Time  
Menu Item  
Mode  
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  
Chicken/Mexican quesadilla  
combi 400/205 15 min toss w/oil, cook on sheet pan  
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)  
Chicken pot pie  
Chicken tettrazini  
Chicken Kiev  
Chicken cordon bleu  
Chicken parmesan  
combi 325/165 35 min sheet pan  
combi 350/175 45 min 2-1/2" pan, uncovered  
combi 275/135 30 min 2-1/2" pan, uncovered  
combi 375/190 20 min single layer on sheet pan  
combi 375/190 20 min single layer on sheet pan  
combi 375/190 20 min single layer on sheet pan  
TURKEY  
Hot turkey sandwich (retherm)  
Turkey w/dressing (retherm)  
combi 250/120 15 min shingled in shallow layers  
combi 250/120 15 min 2-1/2" pan, uncovered  
BBQ turkey sandwich (retherm) combi 250/120 15 min shingled in shallow layers  
Temp  
F/C  
Cook  
Time  
Menu Item  
Mode  
Comments  
FISH  
Baked sole  
Stuffed flounder  
combi 375/190 10 min flat filets on sheet pan  
combi 350/175 20 min single layer on sheet pan  
combi 350/175 10 min single layer on sheet pan  
combi 375/190 10 min/in sheet pan or wire rack  
combi 275/135 30 min 2-1/2" solid pan  
combi 375/190 15 min single layer on sheet pan  
combi 375/190 10 min/in single layer on sheet pan  
combi 375/190 20 min sheet pan  
Cod fish for sandwich  
Grilled yellow fin tuna  
Tuna noodle casserole  
Rainbow trout (whole, thawed)  
Baked cod  
Salmon fillet in puff pastry  
SHELLFISH  
Whole lobsters - 1#  
Steamed clams  
steam  
steam  
NA  
NA  
15 min perforated pan  
10 min perforated pan  
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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  
F/C  
Cook  
Time  
Menu Item  
Mode  
Comments  
Asparagus  
steam  
steam  
steam  
NA  
NA  
NA  
10 min 2-1/2" perforated pan  
20 min 2-1/2" solid pan  
12 min perforated pan  
Asparagus & egg au gratin  
Broccoli (fresh spears)  
Broccoli cheese casserole  
Cauliflower (fresh florets)  
Corn (frozen niblets)  
Corn on the cob  
Fingerling carrots  
French cut green beans (frozen) steam  
Garden peas (frozen) steam  
combi 300/150 40 min 2-1/2" pan, uncovered  
steam  
steam  
steam  
steam  
NA  
NA  
NA  
NA  
NA  
NA  
NA  
NA  
NA  
NA  
NA  
NA  
NA  
12 min 2-1/2" perforated pan  
20 min 2-1/2" perforated pan  
15 min 2-1/2" perforated pan  
15 min 2-1/2" perforated pan  
15 min 2-1/2" perforated pan  
10 min 2-1/2" perforated pan  
15 min 2-1/2" pan, uncovered  
15 min 2-1/2" perf pan  
20 min 2-1/2" perforated pan  
20 min 2-1/2" perforated pan  
15 min 2-1/2" perforated pan  
10 min 2-1/2" perforated pan  
20 min 2-1/2" perforated pan  
Glazed carrots (frozen w/sauce) steam  
Green beans w/water chestnuts steam  
Italian vegetables (frozen)  
Mexican corn (frozen)  
Mixed vegetables (frozen)  
Pea pods w/water chestnuts  
Peas & mushrooms (frozen)  
Ratatouille  
steam  
steam  
steam  
steam  
steam  
combi 300/150 20 min toss veg w/oil before cooking  
Sliced carrots (raw)  
Spinach (frozen)  
Sugar snap peas (frozen)  
Vegetable primavera casserole  
Vegetarian stir fry (low fat)  
steam  
steam  
steam  
NA  
NA  
NA  
20 min 2-1/2" perforated pan  
20 min 2-1/2" perforated pan  
15 min 2-1/2" pan, uncovered  
combi 275/135 30 min 2-1/2" solid pan  
combi 375/190 10 min toss raw ingredients w/oil,  
add sauce after cooking  
Vegetarian stuffed peppers  
Whole green beans  
Zucchini w/basil  
combi 300/150 30 min 2-1/2" solid pan  
steam  
steam  
NA  
NA  
15 min 2-1/2" perforated pan  
10 min 2-1/2" perforated pan  
16  
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