Blodgett 901 Installation And Operation Manual page 20

Operation
Suggested Times and Temperatures
PRODUCT
Baked Vegetables
Bananas
Boston Beans
Carrots
Egg plant
Macaroni
Stuffed peppers
Potatoes
Tomatoes
Cheese
Cheese fondue
Cheese loaf
Toasted cheese
Cheese souffle
Au gratin dishes
Breads
Bread, white, yeast
Raisin
Breads, rye
Rolls, standard white
Rolls, Parker House
Biscuits
Danish pastry
Desserts
Fresh fruit pie
Pies, precooked filling
Pie shells
Pies, custard
Cookies
Cheesecake, standard
Devil's food
White layer cake
Baked apples
Fruit pudding
Indian pudding
Rice pudding
NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected by weight of
load, temperature 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.
TEMPERATURE
350ºF (175ºC)
250ºF (120ºC)
400ºF (200ºC)
350ºF (175ºC)
350ºF (175ºC)
350ºF (175ºC)
400ºF (200ºC)
350ºF (175ºC)
350ºF (175ºC)
325ºF (165ºC)
350ºF (175ºC)
300ºF (150ºC)
450ºF (230ºC)
375-425ºF (230ºC)
400ºF (200ºC)
375ºF (190ºC)
375-400ºF (200ºC)
400-425ºF (200ºC)
375-400ºF (220ºC)
375-400ºF (200ºC)
375-400ºF (200ºC)
475ºF (245ºC)
400-450ºF (230ºC)
325-450ºF (230ºC)
400-475ºF (245ºC)
350ºF (175ºC)
360-375ºF (190ºC)
350-375ºF (190ºC)
400ºF (200ºC)
375ºF (190ºC)
325ºF (165ºC)
350ºF (175ºC)
18
COOK TIME
15-20 mins/lb
8 hrs
Until tender
Until tender
15-25 mins/lb
25 mins/lb
45 - 1 1/2 hrs
15-20 mins/lb
40 mins/lb
40 mins/lb
15 mins/lb
20 mins/lb
Until browned
30-45 mins
40 mins
49-90 mins
20-45 mins
15-20 mins
15-25 mins
20-35 mins
50-60 mins
20-35 mins
15 mins
Depending upon mix
8-15 mins
40 mins
20-25 mins
20-35 mins
Approximately 1 hr
1 hr
3 hrs
variable