Steam Mode - Blodgett Combi Cooking Manual

STEAM MODE

When to use the Steam Mode
The steam mode is ideal for products that
are typically boiled, simmered or poached,
including vegetables, rice, shellfish, and
waxy potatoes. Many seafood items lend
themselves to poaching in the steam mode,
as do some poultry and meat dishes. Rice
requires the addition of water or a cooking
liquid when steaming. Cooking dry pasta in
the steam mode is not recommended.
How the Steam Mode Works
Steam is produced by the self-contained
steam generator in your unit. If you are
using the standard analog (dial type) control
panel, the steam temperature is automatical-
ly preset at 212°F/100°C. If your unit is
equipped with the digital display control
panel you have the Vario-Steam option.
Vario-Steam allows you to set lower steam
temperatures (this option is discussed in
detail elsewhere in this guide). If you have
the digital display control panel, set the tem-
perature to 212°F/100°C.
The fan circulates pressureless steam
throughout the cooking cavity, producing a
convection effect. This allows the steam
mode to cook at lower temperatures than
pressurized steam cookers without signifi-
cant increases in cooking times. Pressureless
steam preserves the texture and color of
foods better than boiling or pressure cook-
ing. The lower temperature does not destroy
vitamin content.
A thermostatically-controlled quench cycle
operates automatically in the steam mode to
reduce the temperature of the condensate
exiting from the oven drain. This quenching
feature also draws fresh steam into the cook-
Blodgett Combi Cooking Guide
ing cavity, preventing the buildup of strong
odors which could cause flavor transfer. You
can cook various foods in the steamer at the
same time (if cooking different types of
foods in perforated pans, cover only the tops
of pans with lids or film to prevent the drip-
pings from mixing flavors).
Tips for Cooking in the Steam Mode
Cooking times should be measured from the
time the window is fully fogged over, indi-
cating that the cooking cavity has complete-
ly filled with steam. Because your unit is
cooking with pressureless convection steam,
maximizing the exposed surface area of the
food to be cooked will yield best results.
Covering the pans with film or foil, using
deep pans, or crowding the pans too close
together without room for air circulation will
slow down the steaming process consider-
ably and may result in uneven cooking.
Shallow (2-1/2") steam pans are recom-
mended for best results. Solid foods which
do not require liquid to be added or saved
will cook fastest in perforated pans. This is
especially true of frozen foods, which tend
to accumulate condensate in solid pans.
Your steamer is a pressureless cooker. This
allows you to open the door at any time in
the cooking cycle to add or remove prod-
ucts. Exercise caution when opening the
door to prevent steam burns. Open the door
slightly to allow the steam to dissipate for a
few seconds, then open the door fully for
access to reduce the chance of injuries from
steam.
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