Cooking Guidelines - Blodgett BLP-40G Installation, Operation And Maintenance Manual

5.0 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 (F)
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
13
BLP-30G PER LOAD BLP-40G PER LOAD
QTY PORTIONS QTY
2 lbs. 10 3 lbs.
50 eggs 50 75 eggs
50 eggs 50 75 eggs
30 eggs 30 45 eggs
36 eggs 36 60 eggs
18 gal. 720 28 gal.
35 slices 12 50 slices
20 lbs. 500 40 lbs. (200
(100 cups) cups)
30 ea. 15 50 ea.
10 qts. 20 15 qts.
70 - 3 oz. 35 110 - 3 oz.
60 - 4 oz. 60 90 - 4 oz.
60 - 4 oz. 60 90 - 4 oz.
20 - 1 lb. 20 30 - 1 lb.
50 - 5 oz. 50 75 - 5 oz.
PORTIONS
15
75
75
45
60
1100
17
1000
25
30
55
90
90
30
75