Blodgett XR8-E - Manual (Page 22)

20
Operation
General Guidelines for Operating Personnel
COOK TIMES AND TEMPERATURES
Preheating the oven
Always preheat the oven before baking or roasting. We
recommend preheating 50ºF (28ºC) above the bake tem-
perature to offset the drop in temperature when the doors
are opened and cold product is loaded into the oven. Set
the thermostat to the bake temperature after the product
is loaded.
Bake Time
Check the product in about half the time recommended
for deck or range oven recipes. Record times and tem-
peratures which provide best results for future reference.
NOTE: Bake time will vary with the amount of product
loaded, the type of pan and the temperature.
OPERATING TIPS
Pans and Racks
Product or pan height determines how many racks are
used. The oven holds up to eight 18” x 26” (45.7 x 66 cm)
bun pans with 4” rackspacing.
Load the oven from the bottom, centering the pans on the
rack.
Roasting
To reduce shrinkage when roasting, place meat directly on
the racks. Place a sheet pan one-half full of water in the
bottom rack position. The water evaporates, increasing
humidity in the oven chamber. The pan catches grease
from the meat, making oven cleaning easier.
Fans
The fan must be operating for the oven to heat. To avoid
rippling of batter product use the following procedure.
1. Preheat the oven 25_F (14_C) above the baking tem-
perature.
2. Load the oven with product. Close the doors.
3. Set the thermostat to the baking temperature.
4. Set the blower delay for two minutes.
Cool Down Mode
To facilitate cooling the oven to a lower temperature,
press the TEMP KEY (7) and turn the DIAL (6) to the left
until the display reads COOL.