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Blodgett-Combi
Cooking Guide
Tips and tricks for getting the most
from your Combi Synergy oven
R11021 Rev A (12/03)
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Welcome to Blodgett COMBI. Your Synergy combi/oven-steamer is a versatile, easy to use tool that will help you produce better food with less time and effort. As with any new equipment, a little orientation at the outset can save frustration and trouble later. Blodgett COMBI authorizes a trained service agent to inspect all new installations at no cost to you. If you have not had a startup inspection, please call the Blodgett Service Department at 800-331-5842. You will be given the number of y
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STEAM MODE Shallow (2-1/2”) steam pans are recom- When to use the Steam Mode mended for best results. Solid foods which The steam mode is ideal for products that do not require liquid to be added or saved are typically boiled, simmered or poached, will cook fastest in perforated pans. This is including vegetables, rice, shellfish, and especially true of frozen foods, which tend waxy potatoes. Many seafood items lend to accumulate condensate in solid pans. themselves to poaching in the steam mode
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HOT AIR MODE When to use the Hot Air Mode Tips for Cooking in the Hot Air Mode The Hot Air Mode is best suited to those Because your unit is cooking with convected items that require a dry cooking environ- hot air, maximizing the exposed surface area ment or rapid browning. Most bakery items of the food to be cooked will yield the best (cookies, cakes, muffins, etc.) will be cooked results. Covering the pans with film and/or in the Hot Air Mode, although many yeast- foil, using deep pans or crow
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COMBI MODE steam production is automatic and is ther- When to use the Combi Mode mostatically controlled to produce the opti- The Combi Mode is ideal for most high-pro- mum humidity for the baking or roasting tein, center-of-the-plate items: roasted temperature selected (the ideal relative meats, baked poultry and baked fish. It does humidity at a given temperature is predeter- an excellent job on casserole type dishes mined: too little steam would allow excess such as lasagna, baked macaroni an
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COMBI MODE to its volume (i.e., multiple shallow pans Rethermalizing in COMBI Mode instead of a few deep pans) will give the Rethermalization is the process of bringing fastest cooking times and most even cook- fully cooked, chilled food from storage tem- ing. Covering the food with film and/or foil perature to safe serving temperature without will defeat the convection effect, and is not loss of quality. COMBI Mode lends itself to necessary to prevent scorching or drying reheating food without
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SPECIAL TIPS & TECHNIQUES necessary condiments. No eggs to peel! Basic Times & Temperatures An easy omelet can be cooked in half-size Although there is a detailed cooking guide (18 x 13") sheet pans lined with plastic wrap in this manual, most foods can be prepared or sprayed with pan release. Fill the lined using a very simple approach. Casseroles pan with 36 oz. of beaten egg (18 large (e.g., lasagna, baked macaroni, etc.) and eggs). Add chopped ham and vegetables (or medium-sized roasts can b
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SPECIAL TIPS & TECHNIQUES "Mock Stir Fry" Dishes Bagels Several variations of this dish are possible by Bagels can be produced in the COMBI by varying the meat, poultry or fish used, as preheating the oven to 350°F/177°C in well as changing the sauces. A low-fat stir Combi Mode. Set Steam On Demand for fry, fajitas or Italian beef are just a few possi- three minutes. Quickly load the proofed bilities. bagels on sheet pans into the oven. Bake for a total of 10-13 minutes. Dough formula- Teriyaki
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SPECIAL TIPS & TECHNIQUES Mock "Rotisserie" Chicken Rethermalizing Bagged Products (Sous Vide) Rotisserie cooking produces juicy, attractive whole chickens, but it's slow and a mess to Many operators are using "cook chill" sys- clean up afterwards. A good substitute, with tems or purchasing fully cooked products in similar flavor and appearance, can be heat resistant bags. These products can be achieved by roasting whole birds (prepared reheated in the bag (check for maximum with your favorite m
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SPECIAL TIPS & TECHNIQUES If there is too little heat, the leavening Some Common Baking Problems & agents do not react and the muffins do not What Causes Them rise properly. Longer baking times will pro- duce a muffin with a dry, overbrowned exte- Muffins have a tendency to lean to one side rior and a gummy interior, or exhibit because of the air currents in a convection "exploding" when the heat finally reaches oven. If you experience this problem, try the interior. The rising interior splits o
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BAKED GOODS Time & Temperature Recommendations (All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.) Temp Cook Menu Item Mode F/C Time Comments PIES & CAKES & DESSERTS Mile high apple pie hot air 350/175 50 min pie tins on wire racks Cherry pie hot air 350/175 40 min pie tins on wire racks Strawberry rhubarb pie hot air 350/175 50 min pie tins on wire racks D
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BAKED GOODS & EGGS Time & Temperature Recommendations (All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.) Temp Cook Menu Item Mode F/C Time Comments BREADS, ROLLS & BISCUITS Bread sticks (soft style, raw) combi 325/165 10 min 375F/190C for crispy style Dinner rolls combi 325/165 20 min also test in hot air Hard rolls combi 375/190 preheat low temp stage pro
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STARCHES Time & Temperature Recommendations (All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.) Temp Cook Menu Item Mode F/C Time Comments POTATO Tri-taters combi 375/190 20 min Baked potato combi 400/205 45 min on sheet pan, unwrapped Hash brown potatoes combi 400/205 15 min oiled pan, brush tops w/oil Rissole potatoes combi 350/175 20 min single layer on
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PORK Time & Temperature Recommendations (All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.) Temp Cook Menu Item Mode F/C Time Comments BACON Bacon slices combi 325/165 15 min single layer on sheet pan Canadian bacon combi 400/205 5 min single layer on sheet pans HAM Baked ham combi 300/150 1 hr sheet pan Grilled ham slice combi 400/205 10 min cook on wire r
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BEEF Time & Temperature Recommendations (All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.) Temp Cook Menu Item Mode F/C Time Comments HAMBURGER & HOT DOG Hamburgers (frozen patties) combi 400/205 10 min perforated sheet pan preferred Meatloaf combi 300/150 40 min 2-1/2" pan, uncovered Hamburger pie combi 325/165 30 min 2-1/2" pan, uncovered Hot dogs steam
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POULTRY & FISH Time & Temperature Recommendations (All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.) Temp Cook Menu Item Mode F/C Time Comments CHICKEN Baked chicken combi 375/190 35 min single layer on sheet pan Grilled marinated chicken breast combi 375/190 15 min single layer on sheet pan Chicken patty sandwiches (frozen)combi 375/190 20 min single laye
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VEGETABLES Time & Temperature Recommendations (All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.) Temp Cook Menu Item Mode F/C Time Comments Asparagus steam NA 10 min 2-1/2" perforated pan Asparagus & egg au gratin steam NA 20 min 2-1/2" solid pan Broccoli (fresh spears) steam NA 12 min perforated pan Broccoli cheese casserole combi 300/150 40 min 2-1/2" pa
