Blodgett-Combi
Cooking Guide
Tips and tricks for getting the most
from your Combi Synergy oven
R11021 Rev A (12/03)
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 your local service company so you can schedule a startup at a convenient time.
This guide is organized in three sections:
• A general explanation of how each mode works and when to use it;
• Special tips and techniques on preparing items using the unique properties of your
combi/oven steamer;
• Time and temperature tables with typical products and how to cook them.
Your comments and suggestions for improving this guide are always welcome. Please feel free to
contact us at 800-331-5842 for service assistance, cooking advice, availability of accessories or
general questions.
Enjoy your SYNERGY COMBI oven/steamer!
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
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 significant increases in cooking times. Pressureless
steam preserves the texture and color of
foods better than boiling or pressure cooking. The lower temperature does not destroy
vitamin content.
Shallow (2-1/2”) steam pans are recommended 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 products. 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.
Steam On Demand
This EXCLUSIVE blodgett feature allows you
to inject up to eight minutes of steam at any
time during the cook cycle. A simple timer
and push button combination puts you in
control. This feature is great for crusty
breads, to retard browning and to kick-start
the cooking process with heavy loads.
Tips for Cooking in the Steam Mode
Cooking times should be measured from the
time the window is fully fogged over, indicating that the cooking cavity has completely 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 considerably and may result in uneven cooking.
Blodgett Combi Cooking Guide
Vario Steam
While the steam mode is generally
212°F/100°C, this EXCLUSIVE blodgett feature allows you to poach in the steam mode
at approximately 170-180°F/77-82°C.
2
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
items that require a dry cooking environment or rapid browning. Most bakery items
(cookies, cakes, muffins, etc.) will be cooked
in the Hot Air Mode, although many yeastleavened products (breads and rolls, croissants, Danish pastries) will yield excellent
results in Combi Mode as well. The Hot Air
Mode can be used to pre-brown meats for
braising or to intensify the final browning of
roasts that have been completed in Combi
Mode.
Because your unit is cooking with convected
hot air, maximizing the exposed surface area
of the food to be cooked will yield the best
results. Covering the pans with film and/or
foil, using deep pans or crowding the pans
too close together without room for air circulation will slow down the cooking process
considerably and may result in uneven cooking.
How the Hot Air Mode Works
The Hot Air Mode operates exactly like the
familiar convection oven. When adapting
recipes written for static ovens (e.g., deck
ovens or restaurant-range type ovens), you
will generally need to reduce temperatures
25-50°F/15-30°C. Moving (convected) hot
air transfers heat to your food more efficiently than static air, allowing you to cook at
lower temperatures.
Cakes may be baked using pan inserts for
greater volume and square corners. Use specialized pans (e.g., muffin tins) as necessary.
If you observe over-browning around the
edges of the product with a light or undercooked center area, the temperature may be
set too high for that product. Undercooked
interiors with a burnt or overdone surface
are also an indication that the temperature is
too high.
Set the thermostat to the desired temperature and allow the oven to fully preheat
before beginning to cook. The small red
thermometer light next to the thermostat
will light up during preheating. When it
goes out, the oven is up to temperature.
This light will come on again periodically
during operation, indicating that the hot air
elements or burners are active.
3
Blodgett Combi Cooking Guide
COMBI MODE
When to use the Combi Mode
The Combi Mode is ideal for most high-protein, center-of-the-plate items: roasted
meats, baked poultry and baked fish. It does
an excellent job on casserole type dishes
such as lasagna, baked macaroni and meatloaf which must be cooked to a safe internal
temperature without overcooking the exterior. Braising meats such as spare ribs, corned
beef or pot roast is easily done in Combi
Mode at temperatures of 225-250°F/105120°C. Breads, rolls and other yeast-raised
products will exhibit greater "oven-spring"
when baked in the Combi Mode. Specialty
breads such as French bread, soft pretzels
and bagels are also possible.
How the Combi Mode Works
The Combi Mode combines the effects of
both convection steam and hot air convection for improved yields, shorter cooking
times and juicier products. It will reduce, but
not eliminate, browning (carmelization is a
function of temperature, increasing at higher
temperature settings). Because foods cooked
in the Combi Mode are not drying out as
they would in a typical convection oven,
they brown more slowly, allowing the heat
to reach the interior of the product before
the outside becomes scorched or dried out.
As the steam produced in Combi Mode condenses on the food surface, it efficiently
transfers its heat to the food, resulting in
shorter average cooking times than in a similar dry oven.
The COMBI Mode gives priority to the hot
air thermostat setting. The oven bakes and
roasts in a similar manner to the familiar
convection oven, but adds steam intermittently throughout the cooking process. The
Blodgett Combi Cooking Guide
steam production is automatic and is thermostatically controlled to produce the optimum humidity for the baking or roasting
temperature selected (the ideal relative
humidity at a given temperature is predetermined: too little steam would allow excess
shrinkage, while too much steam would
waste energy as the oven struggles to maintain the hot air temperature setting). Your
COMBI produces steam and hot air alternately during the cooking cycle for energy
conservation; both steam and hot air are
present in the cooking cavity simultaneously
for optimal food preparation.
Tips for Cooking in the COMBI Mode
The COMBI Mode uses hot air in the same
manner as a convection oven; recipes adapted for convection ovens translate well to
COMBI cooking. Recipes developed for static
ovens without moving air will typically
require a temperature reduction of 2550°F/15-30°C. Because steam transfers heat
more efficiently than dry air, you will generally experience shorter cooking times in the
COMBI Mode than in a comparable convection oven. A 25% reduction in cooking time
is common, although actual results will vary
widely by product and original cooking
technique. Lowering the temperature
beyond the initial adaptation for convection
oven cooking and keeping the original baking and roasting times will optimize yields.
Most operators will choose a combination of
slightly faster cooking times and slightly
higher yields. The choice of which to optimize is yours.
Shallow pans are recommended for best
results. Both the convected steam and convected hot air transfer heat to the food's surface. Increasing the food surface area relative
4
COMBI MODE
to its volume (i.e., multiple shallow pans
instead of a few deep pans) will give the
fastest cooking times and most even cooking. Covering the food with film and/or foil
will defeat the convection effect, and is not
necessary to prevent scorching or drying
because of the steam present during COMBI
cooking. Pressureless steam is present in the
cooking compartment during COMBI baking
and roasting. The steam remains dry at temperatures above approximately 275°F/
135°C, and will not appear as condensate
on the door. 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.
Rethermalizing in COMBI Mode
Rethermalization is the process of bringing
fully cooked, chilled food from storage temperature to safe serving temperature without
loss of quality. COMBI Mode lends itself to
reheating food without the typical drying
and overbrowning. Foods to be rethermalized should be in shallow pans with the
product distributed in an even thickness.
Temperatures between 250-300°F/120150°C are typically used for rethermalization.
If additional browning is desired after the
food is almost fully cooked, switch to hot air
and increase the temperature for the last few
minutes until the desired color is achieved.
5
Blodgett Combi Cooking Guide
SPECIAL TIPS & TECHNIQUES
Basic Times & Temperatures
necessary condiments. No eggs to peel!
Although there is a detailed cooking guide
in this manual, most foods can be prepared
using a very simple approach. Casseroles
(e.g., lasagna, baked macaroni, etc.) and
medium-sized roasts can be cooked in
combi mode at 300°F/150°C. Foods to be
crisped (breaded foods, chicken pieces with
skin, etc.) do well in combi at 375°F/190°C.
Most baked goods perform well at 300325°F/150-165°C in hot air mode. Steam
temperature is preset at 212°F/100°C (unless
you are using Vario Steam). Cook vegetables, rice and shellfish in steam.
An easy omelet can be cooked in half-size
(18 x 13") sheet pans lined with plastic wrap
or sprayed with pan release. Fill the lined
pan with 36 oz. of beaten egg (18 large
eggs). Add chopped ham and vegetables (or
any filling of your choice) and steam until
almost set. Top with shredded cheese if
desired and steam until fully cooked. Slide
omelet off the pan onto a clean cutting
board and slice into individual portions
using a pizza wheel.
Frozen Pizza
Pizza tends to overbrown in convection
ovens without ever getting a good bottom
crust. Bake frozen pizza at 350°F/175°C in
Combi Mode to reduce scorching the toppings. Use perforated sheet pans or sprinkle
coarse cornmeal on solid pans to prevent a
soggy bottom crust.
Egg Dishes
Many egg dishes can be prepared easily and
with less labor using Steam Mode.
Scrambled eggs can be cooked using shallow pans. Break up the curds at least once
during cooking.
Egg salad can be prepared by lining a shallow pan with plastic wrap (allow a generous
overhang) and filling it to a depth of
approximately 1 " with whole (unscrambled)
eggs. Steam until fully set, pop the cooked
eggs and plastic onto a clean cutting board
and peel off the plastic wrap. Chop by hand,
or add to the "buffalo chopper" with the
Blodgett Combi Cooking Guide
An alternative omelet preparation is to use
only 24 oz. of beaten egg (12 large eggs) in
a plastic lined half sheet pan. Steam until
fully cooked, pop eggs and plastic onto a
clean cutting board and peel off plastic.
Cover the center third (lengthwise) of the
eggs with the warm toppings of your
choice, fold over the two outside flaps and
slice across into portions for a more traditional looking (but more labor consuming)
omelet.
Poached eggs are easily cooked using muffin
tins sprayed with pan release. Break a whole
egg into each cavity and steam to desired
doneness. Gently pop out the cooked eggs
(you may need to run a rubber spatula
around the cup rims to break the vacuum)
and use as you would any poached egg.
Hard cooked whole eggs can be prepared
right in the cardboard (not plastic!) flats on
sheet pans. Steam for approximately 15
minutes (check for doneness) and use immediately or cool rapidly in an icewater bath if
planning to use cold in salads or as a garnish
(rapid cooling helps prevent discoloring of
the yolk).
6
SPECIAL TIPS & TECHNIQUES
"Mock Stir Fry" Dishes
Bagels
Several variations of this dish are possible by
varying the meat, poultry or fish used, as
well as changing the sauces. A low-fat stir
fry, fajitas or Italian beef are just a few possibilities.
Bagels can be produced in the COMBI by
preheating the oven to 350°F/177°C in
Combi Mode. Set Steam On Demand for
three minutes. Quickly load the proofed
bagels on sheet pans into the oven. Bake for
a total of 10-13 minutes. Dough formulations vary widely, so you'll need to experiment with exact times and temperatures.
Teriyaki Chicken (beef, pork or shrimp) is
easily prepared by mixing canned sliced
mushrooms, julienne sweet peppers (use
green, red and yellow for great color), julienne Spanish onions and thin sliced boneless, skinless chicken breast with dark, thick
teriyaki sauce. Optionally add sliced bamboo
shoots or water chestnuts. Mix all well to
coat with teriyaki sauce. Spread in a shallow
layer on sheet pans and cook in Combi
Mode at 375°F/ 190°C for 10-15 minutes or
until done. Vegetables should still be firm.
Meat, poultry or shrimp should be fully
cooked with dark highlights on edges of
meat and vegetables. Serve over steamed
rice.
Breaded Products
For best results, place breaded products on
screens or wire racks on sheet pans so bottoms brown and crisp properly (perforated
sheet pans also help). Bake in Combi Mode
at 375°F/190°C. If breading does not brown
but looks white and dry (or simply burns),
spray product with pan release next time
before cooking. Some fat is necessary for
proper browning. Most prepared and frozen
breaded products have sufficient fats in the
breading to brown properly without any
additions, but a few will require help.
"Southern stir fry" is a good variation:
replace the teriyaki with thick barbeque
sauce and omit the oriental vegetables. Use
beef, pork or chicken and serve over red
beans and rice.
For quick fajita filling, omit the mushrooms
and oriental vegetables, and use fajita sauce
in place of teriyaki. Serve with wheat tortillas.
Italian beef is quickly prepared by omitting
the oriental vegetables, adding chunks of
fresh tomatoes and using creamy Italian
salad dressing in place of the teriyaki. Serve
over fettucini or in a hero sandwich. Sliced
Italian sausage also works well in this preparation.
7
Blodgett Combi Cooking Guide
SPECIAL TIPS & TECHNIQUES
Mock "Rotisserie" Chicken
Rotisserie cooking produces juicy, attractive
whole chickens, but it's slow and a mess to
clean up afterwards. A good substitute, with
similar flavor and appearance, can be
achieved by roasting whole birds (prepared
with your favorite marinade or rub) upright
on wire racks in Combi Mode at
375°F/190°1. A special rack is available for
this application to help hold the birds
upright. A 2-1/2 - 3 lb/1-1.5 kilo bird will
cook in roughly 35 minutes. Cleanup is simple with the standard spray hose and washing procedure.
Low-fat "Oven Fried" Chicken
Dredge skinless chicken pieces in seasoned
flour, dip in lightly beaten egg whites and
coat with bread crumbs that have been
moistened with salad oil. Bake at
375°F/190°C on wire racks. Chicken may be
cooked on sheet pans, but will not brown
well on bottom. Do not omit oil from bread
crumbs completely or they will not brown
properly.
Blodgett Combi Cooking Guide
Rethermalizing Bagged Products
(Sous Vide)
Many operators are using "cook chill" systems or purchasing fully cooked products in
heat resistant bags. These products can be
reheated in the bag (check for maximum
heat tolerance), but you will generally see
better results by removing the product from
the bag and reheating in shallow pans in
either steam or combi mode. The bags protect the product but also act as insulators,
significantly slowing down the reheating of
the product. Rethermalizing in steam mode
may result in condensate on the product
changing the consistency. Rethermalizing in
combi mode between 250-275°F/120-135°C
will minimize condensation and allow rapid
reheating.
8
SPECIAL TIPS & TECHNIQUES
Some Common Baking Problems &
What Causes Them
Muffins have a tendency to lean to one side
because of the air currents in a convection
oven. If you experience this problem, try
preheating the oven an extra 50°F/30°C,
load the product quickly and turn the oven
off for 5 minutes. Turn the oven back on at
the normal convection oven baking temperature and bake until done (this allows the
muffins to develop some structure before
being blown around).
If there is too little heat, the leavening
agents do not react and the muffins do not
rise properly. Longer baking times will produce a muffin with a dry, overbrowned exterior and a gummy interior, or exhibit
"exploding" when the heat finally reaches
the interior. The rising interior splits open
the fully set exterior and the muffin
explodes. Use a higher temperature to allow
the muffin to rise quickly. You may need to
reduce the temperature for the second half
of the baking time so the fully risen muffins
do not overbrown while they set up.
Light batters for cakes that blow to one side
or exhibit severe rippling can be handled in
the same manner as the muffins.
Over-browning around the pan's edges is
generally an indication the temperature is
too high for that product or load (increasing
the load in an oven will change the air flow,
which sometimes causes overbrowning). Try
reducing the temperature 25°F/15°C, spread
the load more evenly in the oven, or bake in
smaller batches.
The top shelf browns faster than the others.
Air is circulated around a baffle at the back
or one side of the oven (the fan draws air in
from the center). Freshly reheated air from
the top of the baffle (in ovens with a rearmounted fan) hits the top pan first. Radiant
heat from the top of the oven also contributes to faster browing on the top shelf.
This is typical of convection ovens. Either
allow more space between the top of the
oven and the uppermost pan or remove the
top pan earlier than the others.
Muffins are too dark, gummy on the inside,
do not rise properly, or "explode" halfway
through baking. Muffins are chemically leavened with baking powder and baking soda.
9
Blodgett Combi Cooking Guide
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.)
Menu Item
Mode
Temp
F/C
PIES & CAKES & DESSERTS
Mile high apple pie
Cherry pie
Strawberry rhubarb pie
Dutch apple pie
Cake layers
Apple coffee cake
Sour cream coffee cake
Cheesecake
Angelfood cake
Carrot cake layers
Cherry crisp
Hot seasoned apples
Cherry strudel
Chocolate brownies
Indian pudding
hot air
hot air
hot air
combi
hot air
hot air
hot air
combi
hot air
hot air
combi
combi
hot air
hot air
steam
350/175
350/175
350/175
350/175
300/150
300/150
300/150
325/165
325/165
325/165
325/165
250/120
350/175
325/165
NA
50 min
40 min
50 min
50 min
25 min
25 min
25 min
1 hr
50 min
25 min
30 min
15 min
30 min
25 min
35 min
COOKIES
Oatmeal raisin cookies
Peanut butter choc. chunk
Butter sugar cookies
Bear claws
White chocolate fudge cookies
hot air
hot air
combi
combi
hot air
325/165
300/150
300/150
350/175
300/150
15
12
10
20
15
MUFFINS
Blueberry muffins
hot air
350/175
20 min
Banana nut muffins
Apple cinnamon muffins
Chocolate chip muffins
hot air
hot air
hot air
350/175
350/175
350/175
20 min
20 min
20 min
Blodgett Combi Cooking Guide
Cook
Time
min
min
min
min
min
Comments
pie tins on wire racks
pie tins on wire racks
pie tins on wire racks
pie tins on wire racks
sheet pans
also test in combi mode
also try in combi mode
tube pans on wire racks
sheet pans
2-1/2" pan, uncovered
2-1/2" pan, uncovered
sheet pans
2-1/2" solid pan
higher temp for crispier cookie
also try on hot air
also test in hot air
preheat to 400F/205C, load
oven, turn off for 6-8 min,
then bake at indicated
temperature
see other muffin procedures
see other muffin procedures
see other muffin procedures
10
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.)
Menu Item
Mode
Temp
F/C
Cook
Time
BREADS, ROLLS & BISCUITS
Bread sticks (soft style, raw)
Dinner rolls
Hard rolls
combi
combi
combi
325/165
325/165
375/190
10 min
20 min
preheat
Whole wheat rolls
French bread
combi
combi
250/120
350/175
325/165
375/190
5 min
15 min
25 min
20 min
Biscuits
hot air
325/165
15 min
Cinnamon raisin biscuits
Sweet rolls
Pecan Rolls
Cheese Danish
hot air
combi
combi
combi
325/165
325/165
325/165
350/175
15
20
20
20
Menu Item
Mode
Temp
F/C
Cook
Time
EGGS
Hard cooked eggs
steam
NA
15 min
Egg foo yung
Cheese souffle
Spanish omelet
steam
combi
steam
NA
350/175
NA
15 min
30 min
10 min
perforated steam pans or in
cardboard flats on sheet pans
2-1/2" solid pan
2-1/2" solid pan
1/2-size sheet pan, lined
QUICHE
Spinach quiche
Mixed vegetable quiche
Onion cheese quiche
Chilian cheese quiche
combi
combi
combi
combi
325/165
325/165
325/165
325/165
40
40
40
40
2-1/2"
2-1/2"
2-1/2"
2-1/2"
11
min
min
min
min
min
min
min
min
Comments
375F/190C for crispy style
also test in hot air
low temp stage produces
better crust- can be eliminated
keep total time
also test on hot air
see hard roll procedure also
try in combi mode
also test in combi mode at
350F/175C
also try in combi mode
also try in hot air mode
also test in hot air mode
also test in hot air
Comments
pan, uncovered
solid pan
solid pan
solid pan
Blodgett Combi Cooking Guide
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.)
Menu Item
Mode
Temp
F/C
POTATO
Tri-taters
Baked potato
Hash brown potatoes
Rissole potatoes
Roast potatoes
Baked sweet potatoes (whole)
Parsley potatoes
Glazed sweet potatoes
Potato puffs (frozen)
combi
combi
combi
combi
combi
combi
steam
combi
combi
375/190
400/205
400/205
350/175
375/190
375/190
NA
300/150
375/190
20
45
15
20
30
40
25
30
20
steam
steam
combi
NA
NA
300/150
25 min
25 min
30 min
2-1/2" pan, uncovered
2-1/2" solid pan
2-1/2" pan, uncovered
steam
steam
NA
NA
30 min
30 min
2-1/2" pan, uncovered
2-1/2" pan, uncovered
RICE
Rice
Rice pilaf
Cheesy rice casserole
White & wild rice
(parboiled, conditioned)
Brown rice
Cook
Time
min
min
min
min
min
min
min
min
min
Comments
on sheet pan, unwrapped
oiled pan, brush tops w/oil
single layer on sheet pan
single layer on sheet pan
sheet pan
2-1/2" solid pan
2-1/2" solid pan
single layer on sheet pan
PASTA
Spaghetti (retherm, w/sauce)
Shells Florentine
(precooked pasta w/sauce)
Lasagna
Macaroni & cheese
combi
250/120
15 min
2-1/2" pan, uncovered
combi
combi
combi
275/135
300/150
275/135
30 min
40 min
40 min
2-1/2" pan, uncovered
2-1/2" pan, uncovered
2-1/2" solid pan
OTHER
Baked beans
Pizza (scratch crust)
Chili cornbread casserole
Black bean enchilada
Yorkshire pudding
combi
combi
hot air
combi
hot air
300/150
350/175
325/165
300/150
350/175
40
15
35
15
30
2-1/2" pan, uncovered
sheet pan
2-1/2" solid pan
2-1/2" solid pan
2-1/2" solid pan
Blodgett Combi Cooking Guide
min
min
min
min
min
12
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.)
Menu Item
Mode
Temp
F/C
BACON
Bacon slices
Canadian bacon
combi
combi
325/165
400/205
15 min
5 min
single layer on sheet pan
single layer on sheet pans
HAM
Baked ham
Grilled ham slice
combi
combi
300/150
400/205
1 hr
10 min
sheet pan
cook on wire racks
preheat 450
combi
combi
400/205
325/165
10 min
20 min
oiled chops on sheet pan
single layer on sheet pan
combi
combi
300/150
400/205
50 min
15 min
use sheet pan or wire rack
single layer on sheet pan
combi
combi
250/120
400/205
2 hrs
15 min
on sheet pan w/sauce
oiled wire rack
combi
combi
combi
combi
375/190
375/190
350/175
300/150
15
15
15
15
single layer on sheet pan
sheet pan
single layer on sheet pan
steam for better yield (no
steam
steam
NA
NA
15 min
20 min
2-1/2" pan, uncovered
2-1/2" pan, uncovered
combi
250/120
15 min
shingled on sheet pan
PORK
Grilled butterflied pork chops
Baked pork chops
Roast pork
(150° internal, rest 20 min)
Grilled pork cutlet
BBQ pork for sandwich
(Boston butts, raw)
Grilled pork tenderloin
SAUSAGE
Kielbasa for sandwiches
Italian sausage
Pork sausage links
Sausage patties
color)
OTHER
Bratwurst
Knockwurst
BBQ boneless rib for sandwich
(retherm)
13
Cook
Time
min
min
min
min
Comments
Blodgett Combi Cooking Guide
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.)
Menu Item
Mode
Temp
F/C
HAMBURGER & HOT DOG
Hamburgers (frozen patties)
Meatloaf
Hamburger pie
Hot dogs
combi
combi
combi
steam
400/205
300/150
325/165
NA
10
40
30
15
STEAK
New York Strip
combi
Marinated sirloin steak
combi
Grilled flank steak
combi
Salisbury steak w/gravy (retherm) combi
Teriyaki steak
combi
London broil
combi
Breakfast steak
combi
Ribeye sandwich steak
combi
500/260
500/260
500/260
250/120
400/205
500/260
500/260
500/260
8 min
10 min
10 min
20 min
10 min
15 min
5 min
5 min
PRIME RIB & ROAST BEEF
Prime rib (rest before carving)
Roast beef
Roast beef hash (retherm)
Braised beef w/mushrooms
Herbed pot roast
combi
combi
combi
combi
combi
275/135 2-1/2 hrs wire rack, check internal temp
275/135 2-1/2 hrs sheet pan or wire rack
250/120 25 min 2-1/2" solid pan
250/120
1 hr
2-1/2" pan, uncovered
250/120
3 hrs
2-1/2" solid pan
OTHER
Beef sausage links
combi
350/175
Beef-a-roni (precooked, retherm)
Italian beef sandwich (retherm)
Corned beef hash
BBQ beef brisket for sandwich
combi
combi
combi
combi
260/125 20 min
275/135 20 min
250/120 25 min
250/120 90 min +
375/190 10 min
Blodgett Combi Cooking Guide
Cook
Time
min
min
min
min
15 min
Comments
perforated sheet pan preferred
2-1/2" pan, uncovered
2-1/2" pan, uncovered
2-1/2" perforated pan
oiled steaks on wire racks
oiled sheet pan
oil steak, cook on wire rack
2-1/2" solid pan
single layer on sheet pan
oiled steak, preheated racks
brush w/butter, use oiled pan
brush w/melted butter, cook
on wire racks, catch pan on
bottom (preheat oven well)
may also be steamed
2-1/2" pan, uncovered
2-1/2" solid pan
2-1/2" solid pan
cook with sauce @ low
heat, raise temp to set glaze
14
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.)
Menu Item
Mode
Temp
F/C
Cook
Time
CHICKEN
Baked chicken
combi
Grilled marinated chicken breast combi
Chicken patty sandwiches (frozen) combi
Chicken tenders
combi
Chicken/Mexican quesadilla
combi
Low Fat Chicken & vegie stir fry combi
375/190
375/190
375/190
400/205
300/150
375/190
35
15
20
15
30
15
min
min
min
min
min
min
BBQ chicken (sauced, pieces)
Chicken pot pie
Chicken tettrazini
Chicken Kiev
Chicken cordon bleu
Chicken parmesan
combi
combi
combi
combi
combi
combi
325/165
350/175
275/135
375/190
375/190
375/190
35
45
30
20
20
20
min
min
min
min
min
min
TURKEY
Hot turkey sandwich (retherm)
Turkey w/dressing (retherm)
BBQ turkey sandwich (retherm)
combi
combi
combi
250/120
250/120
250/120
15 min
15 min
15 min
Menu Item
Mode
Temp
F/C
Cook
Time
FISH
Baked sole
Stuffed flounder
Cod fish for sandwich
Grilled yellow fin tuna
Tuna noodle casserole
Rainbow trout (whole, thawed)
Baked cod
Salmon fillet in puff pastry
combi
combi
combi
combi
combi
combi
combi
combi
SHELLFISH
Whole lobsters - 1#
Steamed clams
steam
steam
15
375/190 10 min
350/175 20 min
350/175 10 min
375/190 10 min/in
275/135 30 min
375/190 15 min
375/190 10 min/in
375/190 20 min
NA
NA
15 min
10 min
Comments
single layer on sheet pan
single layer on sheet pan
single layer on sheet pan
toss w/oil, cook on sheet pan
2-1/2" perforated pan
toss raw ingredients w/oil,
add sauce after cooking
sheet pan
2-1/2" pan, uncovered
2-1/2" pan, uncovered
single layer on sheet pan
single layer on sheet pan
single layer on sheet pan
shingled in shallow layers
2-1/2" pan, uncovered
shingled in shallow layers
Comments
flat filets on sheet pan
single layer on sheet pan
single layer on sheet pan
sheet pan or wire rack
2-1/2" solid pan
single layer on sheet pan
single layer on sheet pan
sheet pan
perforated pan
perforated pan
Blodgett Combi Cooking Guide
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.)
Menu Item
Mode
Temp
F/C
Asparagus
Asparagus & egg au gratin
Broccoli (fresh spears)
Broccoli cheese casserole
Cauliflower (fresh florets)
Corn (frozen niblets)
Corn on the cob
Fingerling carrots
French cut green beans (frozen)
Garden peas (frozen)
Glazed carrots (frozen w/sauce)
Green beans w/water chestnuts
Italian vegetables (frozen)
Mexican corn (frozen)
Mixed vegetables (frozen)
Pea pods w/water chestnuts
Peas & mushrooms (frozen)
Ratatouille
Sliced carrots (raw)
Spinach (frozen)
Sugar snap peas (frozen)
Vegetable primavera casserole
Vegetarian stir fry (low fat)
steam
steam
steam
combi
steam
steam
steam
steam
steam
steam
steam
steam
steam
steam
steam
steam
steam
combi
steam
steam
steam
combi
combi
NA
NA
NA
300/150
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
300/150
NA
NA
NA
275/135
375/190
10
20
12
40
12
20
15
15
15
10
15
15
20
20
15
10
20
20
20
20
15
30
10
Vegetarian stuffed peppers
Whole green beans
Zucchini w/basil
combi
steam
steam
300/150
NA
NA
30 min
15 min
10 min
Blodgett Combi Cooking Guide
Cook
Time
min
min
min
min
min
min
min
min
min
min
min
min
min
min
min
min
min
min
min
min
min
min
min
Comments
2-1/2" perforated pan
2-1/2" solid pan
perforated pan
2-1/2" pan, uncovered
2-1/2" perforated pan
2-1/2" perforated pan
2-1/2" perforated pan
2-1/2" perforated pan
2-1/2" perforated pan
2-1/2" perforated pan
2-1/2" pan, uncovered
2-1/2" perf pan
2-1/2" perforated pan
2-1/2" perforated pan
2-1/2" perforated pan
2-1/2" perforated pan
2-1/2" perforated pan
toss veg w/oil before cooking
2-1/2" perforated pan
2-1/2" perforated pan
2-1/2" pan, uncovered
2-1/2" solid pan
toss raw ingredients w/oil,
add sauce after cooking
2-1/2" solid pan
2-1/2" perforated pan
2-1/2" perforated pan
16