Blodgett BX-14 - Manual (Page 12)

Blodgett BCX/BX Combi Cooking Guide
11
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 produces
better crust- can be eliminated
keep total time
250/120 5 min
350/175 15 min
Whole wheat rolls combi 325/165 25 min also test on hot air
French bread combi 375/190 20 min see hard roll procedure also
try in combi mode
Biscuits hot air 325/165 15 min also test in combi mode at
350F/175C
Cinnamon raisin biscuits hot air 325/165 15 min also try in combi mode
Sweet rolls combi 325/165 20 min also try in hot air mode
Pecan Rolls combi 325/165 20 min also test in hot air mode
Cheese Danish combi 350/175 20 min also test in hot air
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
EGGS
Hard cooked eggs
steam NA 15 min perforated steam pans or in
cardboard flats on sheet pans
Egg foo yung steam NA 15 min 2-1/2" solid pan
Cheese souffle combi 350/175 30 min 2-1/2" solid pan
Spanish omelet steam NA 10 min 1/2-size sheet pan, lined
QUICHE
Spinach quiche
combi 325/165 40 min 2-1/2" pan, uncovered
Mixed vegetable quiche combi 325/165 40 min 2-1/2" solid pan
Onion cheese quiche combi 325/165 40 min 2-1/2" solid pan
Chilian cheese quiche combi 325/165 40 min 2-1/2" solid pan
BAKED GOODS & EGGS