Blodgett Combi Synergy R11021 Cooking Manual

Blodgett corp. oven user manual

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Blodgett-Combi
Cooking Guide
Tips and tricks for getting the most
from your Combi Synergy oven
R11021 Rev A (12/03)

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Table of Contents
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Summary of Contents for Blodgett Combi Synergy R11021

  • Page 1 Blodgett-Combi Cooking Guide Tips and tricks for getting the most from your Combi Synergy oven R11021 Rev A (12/03)
  • Page 2 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.
  • Page 3: Steam Mode

    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.
  • Page 4: Hot Air Mode

    Undercooked interiors with a burnt or overdone surface are also an indication that the temperature is too high. Blodgett Combi Cooking Guide...
  • Page 5: Combi Mode

    The Blodgett Combi Cooking Guide steam production is automatic and is ther- mostatically controlled to produce the opti- mum humidity for the baking or roasting...
  • Page 6 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. Blodgett Combi Cooking Guide...
  • Page 7 Chop by hand, or add to the "buffalo chopper" with the Blodgett Combi Cooking Guide necessary condiments. No eggs to peel! An easy omelet can be cooked in half-size (18 x 13") sheet pans lined with plastic wrap...
  • Page 8 350°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.
  • Page 9 Do not omit oil from bread crumbs completely or they will not brown properly. Blodgett Combi Cooking Guide Rethermalizing Bagged Products (Sous Vide) Many operators are using "cook chill" sys- tems or purchasing fully cooked products in heat resistant bags.
  • Page 10 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.
  • Page 11: Baked Goods

    BAKED GOODS (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.) Menu Item PIES & CAKES & DESSERTS Mile high apple pie...
  • Page 12 (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.) Menu Item BREADS, ROLLS & BISCUITS Bread sticks (soft style, raw) Dinner rolls...
  • Page 13 STARCHES (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.) Menu Item POTATO Tri-taters Baked potato Hash brown potatoes Rissole potatoes...
  • Page 14 (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.) Menu Item BACON Bacon slices Canadian bacon Baked ham Grilled ham slice...
  • Page 15 BEEF (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.) Menu Item HAMBURGER & HOT DOG Hamburgers (frozen patties) Meatloaf Hamburger pie...
  • Page 16: Poultry & Fish

    (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.) Menu Item CHICKEN Baked chicken Grilled marinated chicken breast combi Chicken patty sandwiches (frozen) combi...
  • Page 17 VEGETABLES (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.) Menu Item Asparagus Asparagus & egg au gratin Broccoli (fresh spears)

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