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)
Welcome to Blodgett COMBI. Your BCX/BX combi oven-steamer is 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 at 800-331-5842.
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.
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 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.
COMBI MODE When to use the Combi Mode The Combi Mode is ideal for most high-protein, 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 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 of 225-250°F/105120°C.
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 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.
SPECIAL TIPS & TECHNIQUES Basic Times & Temperatures necessary condiments. No eggs to peel! 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 300325°F/150-165°C in hot air mode.
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 possibilities. 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.
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 - 3 lb/1-1.5 kilo bird will cook in roughly 35 minutes.
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).
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.
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.
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.
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.
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.
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.
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.
