Blodgett BX-14, BCX -14 manual Baked Goods, Pies & Cakes & Desserts, Cookies, Muffins

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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

Dutch apple pie

combi

350/175

50 min

pie tins on wire racks

Cake layers

hot air

300/150

25 min

sheet pans

Apple coffee cake

hot air

300/150

25 min

also test in combi mode

Sour cream coffee cake

hot air

300/150

25 min

also try in combi mode

Cheesecake

combi

325/165

1 hr

 

Angelfood cake

hot air

325/165

50 min

tube pans on wire racks

Carrot cake layers

hot air

325/165

25 min

sheet pans

Cherry crisp

combi

325/165

30 min

2-1/2" pan, uncovered

Hot seasoned apples

combi

250/120

15 min

2-1/2" pan, uncovered

Cherry strudel

hot air

350/175

30 min

 

Chocolate brownies

hot air

325/165

25 min

sheet pans

Indian pudding

steam

NA

35 min

2-1/2" solid pan

COOKIES

 

 

 

 

Oatmeal raisin cookies

hot air

325/165

15 min

 

Peanut butter choc. chunk

hot air

300/150

12 min

higher temp for crispier cookie

Butter sugar cookies

combi

300/150

10 min

also try on hot air

Bear claws

combi

350/175

20 min

also test in hot air

White chocolate fudge cookies

hot air

300/150

15 min

 

MUFFINS

 

 

 

 

Blueberry muffins

hot air

350/175

20 min

preheat to 400F/205C, load

 

 

 

 

oven, turn off for 6-8 min,

 

 

 

 

then bake at indicated

 

 

 

 

temperature

Banana nut muffins

hot air

350/175

20 min

see other muffin procedures

Apple cinnamon muffins

hot air

350/175

20 min

see other muffin procedures

Chocolate chip muffins

hot air

350/175

20 min

see other muffin procedures

Blodgett BCX-BX Combi Cooking Guide

10

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Contents Blodgett-Combi Cooking Guide Enjoy your Blodgett Combi oven/steamer Steam Mode Tips for Cooking in the Hot Air Mode HOT AIR ModeWhen to use the Hot Air Mode How the Hot Air Mode WorksTips for Cooking in the Combi Mode Combi ModeWhen to use the Combi Mode How the Combi Mode WorksRethermalizing in Combi Mode Egg Dishes Basic Times & TemperaturesSpecial Tips & Techniques Frozen PizzaBreaded Products Mock Stir Fry DishesBagels Rethermalizing Bagged Products Sous Vide Mock Rotisserie ChickenLow-fat Oven Fried Chicken Some Common Baking Problems & What Causes Them Muffins Baked GoodsPies & Cakes & Desserts CookiesQuiche Baked Goods & EggsBREADS, Rolls & Biscuits EggsPasta StarchesPotato RicePork PorkBacon HAMSteak BeefHamburger & HOT DOG Fish Poultry & FishChicken TurkeyVegetables

BX-14, BCX -14 specifications

The Blodgett BX-14 and BCX-14 are innovative commercial ovens designed to meet the high demands of busy restaurants, catering services, and institutional kitchens. These models from Blodgett, a leader in the commercial cooking equipment industry, are known for their superior performance, reliability, and advanced technology.

One of the standout features of the BX-14 and BCX-14 ovens is their baking capabilities. Both models are equipped with a convection fan system that ensures even heat distribution, resulting in perfectly baked goods. This technology allows for quicker baking times while maintaining the quality of food. The ovens have a 14-pan capacity, accommodating full-size hotel pans, which is ideal for high-volume cooking environments.

The BX-14 model is especially recognized for its temperature range, which can reach up to 500°F. It features a mechanical thermostat that allows chefs to easily set and maintain desired temperatures, providing precision control over the cooking process. The BCX-14 takes it a step further with its digital controls, allowing for programmable settings and presets that can be easily programmed and monitored. This feature enhances efficiency and repeatability in cooking operations.

Another key characteristic of these ovens is their construction. Both the BX-14 and BCX-14 are built with a stainless steel exterior and a fully-insulated baking chamber, which not only provides durability but also improves energy efficiency. The insulation helps maintain consistent cooking temperatures while reducing heat loss, making the ovens more economical to operate.

Cleaning and maintenance are simplified in these models, thanks to their easy-to-clean interiors and removable racks. The BCX-14 also features a self-diagnostic system that can alert users to potential issues before they become major problems, ensuring the oven remains in peak operating condition.

Both models emphasize safety with features such as a cool-touch door handle and a double-pane door that minimizes heat loss while preventing burns. The Blodgett BX-14 and BCX-14 are ideal choices for those who value performance, reliability, and advanced cooking technology in their commercial kitchen equipment. Whether for baking, roasting, or reheating, these ovens are designed to enhance productivity and deliver exceptional culinary results.