Blodgett BCX -14, BX-14 manual Baked Goods & Eggs, BREADS, Rolls & Biscuits, Quiche

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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 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

 

 

 

 

 

 

 

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

 

 

 

 

 

11

Blodgett BCX/BX Combi Cooking Guide

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Contents Blodgett-Combi Cooking Guide Enjoy your Blodgett Combi oven/steamer Steam Mode HOT AIR Mode When to use the Hot Air ModeHow the Hot Air Mode Works Tips for Cooking in the Hot Air ModeCombi Mode When to use the Combi ModeHow the Combi Mode Works Tips for Cooking in the Combi ModeRethermalizing in Combi Mode Basic Times & Temperatures Special Tips & TechniquesFrozen Pizza Egg DishesMock Stir Fry Dishes BagelsBreaded Products Mock Rotisserie Chicken Low-fat Oven Fried ChickenRethermalizing Bagged Products Sous Vide Some Common Baking Problems & What Causes Them Baked Goods Pies & Cakes & DessertsCookies MuffinsBaked Goods & Eggs BREADS, Rolls & BiscuitsEggs QuicheStarches PotatoRice PastaPork BaconHAM PorkBeef Hamburger & HOT DOGSteak Poultry & Fish ChickenTurkey FishVegetables

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.