Suggested Times And Temperatures - Blodgett 901 Base Installation And Operation Manual

Product
Meats
Beef
Ribs
Rolled, boneless
Hip or rump, boneless
Veal
Bone-in cuts
Boned cuts
Lamb
Leg or shoulder
Shoulder, boned
Pork
Fresh bone-in cuts
Fresh boned cuts
Sliced ham (2" thick)
Picnic hams
Hams
Bacon
Sausages, links, patties
Frankfurters
Meat pies, deep dish
Poultry (Weights are for unstuffed birds. Stuffed, add 15 mins/lb)
Chickens, 2-3 lbs
Chickens, over 5 lbs
Chicken pies
Turkeys, 10-16 lbs
Turkeys, 25 lbs
Ducks
Geese
Fish
Fish, whole
Fish fillets
Shrimp fondue
Lobster
Oysters, casino
Oysters, devilled
Oysters, Rockefeller
Salmon loaf
NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected by weight of load, tempera-
ture of the product, recipe, type of pan and calibration of thermostat. Should your recipe vary write in your proven time and
temperature for ready reference.

Suggested Times and Temperatures

_F _C
325_F 165_C
325_F 165_C
325_F 165_C
325_F 165_C
325_F 165_C
325_F 165_C
325_F 165_C
350_F 175_C
350_F 175_C
325_F 165_C
325_F 165_C
325_F 165_C
350_F 165_C
350_F 175_C
325_F 165_C
450_F 230_C
350_F 175_C
325_F 165_C
450_F 230_C
325_F 165_C
325_F 165_C
350_F 175_C
350_F 175_C
350_F 175_C
400_F 200_C
350_F 175_C
350_F 175_C
450_F 230_C
350_F 175_C
17
Operation
Cook Time
rare - 16 mins/lb
med - 20 mins/lb
well - 25 mins/lb
add 10 mins/lb to above times
30 mins/lb
25 mins/lb
30 mins/lb
35 mins/lb
40 mins/lb
30-40 mins/lb
40-50 mins/lb
1 1/2 hrs
35 minss/lb
25-30 minss/lb
depends on degree of doneness
30 mins/lb
8-10 minss/lb
12-15 mins/lb
35 mins/lb
20-25 mins/lb
15-25 mins/lb
18-20 mins/lb
15-18 mins/lb
Same as chickens
Same as turkeys
15 mins/lb
15-20 mins/lb
45-60 mins/lb
Approximately 20 mins/lb
15 mins
15 mins
10 mins
45-90 mins./lb.