Cooking Guidelines - Blodgett BCH-30E Installation Operation & Maintenance

6.0 COOKING GUIDELINES

The guidelines given below are suggested quantities, temperature settings, and
estimated numbers of orders per load and per hour. When two temperatures are given,
the first is to start the product, and the second to finish the product.
The following temperatures should be used:
Simmering
Sautéing
Searing
Frying
Grilling
ITEM PORTION
BREAKFAST FOODS
Bacon 3 slices
Eggs
- Boiled-Hard 1 egg
- Boiled-Soft 1 egg
- Fried 1 egg
- Poached 1 egg
- Scrambled 1-1/2 eggs
French Toast 3 slices
Regular ½ cup
Oatmeal
Pancakes 2 each
Clams 1 pt.
Fish Cakes 2 - 3 oz.
Haddock Fillet 4 oz.
Halibut Steak 5 oz.
Lobster 1 - 1 lb.
Swordfish 5 oz.
Temperature (EF)
200 Maximum
225 - 275
300 - 350
325 - 375
350 - 450
TEMP (F) BATCH/HR
350 12
225 5
225 8
400 4
225 5
300-200 1
450 7
250 2
400 10
FISH
400 10
400 5
400 4
450 3
350 4
450 3
11
BCH-30E PER LOAD
QTY PORTIONS
2 lbs. 10
50 eggs 50
50 eggs 50
30 eggs 30
36 eggs 36
18 gal. 720
35 slices 12
20 lbs. 500
(100 cups)
30 ea. 15
10 qts. 20
70 - 3 oz. 35
60 - 4 oz. 60
60 - 4 oz. 60
20 - 1 lb. 20
50 - 5 oz. 50
BCH-40E PER LOAD
QTY PORTIONS
3 lbs. 15
75 eggs 75
75 eggs 75
45 eggs 45
60 eggs 60
28 gal. 1100
50 slices 17
40 lbs. (200 1000
cups)
50 ea. 25
15 qts. 30
110 - 3 oz. 55
90 - 4 oz. 90
90 - 4 oz. 90
30 - 1 lb. 30
75 - 5 oz. 75