Blodgett BX-14, BCX -14 manual Beef, Hamburger & HOT DOG, Steak

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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.)

 

 

Temp

Cook

 

Menu Item

Mode

F/C

Time

Comments

HAMBURGER & HOT DOG

 

 

 

 

Hamburgers (frozen patties)

combi

400/205

10 min

perforated sheet pan preferred

Meatloaf

combi

300/150

40 min

2-1/2" pan, uncovered

Hamburger pie

combi

325/165

30 min

2-1/2" pan, uncovered

Hot dogs

steam

NA

15 min

2-1/2" perforated pan

STEAK

 

 

 

 

New York Strip

combi

500/260

8 min

oiled steaks on wire racks

Marinated sirloin steak

combi

500/260

10 min

oiled sheet pan

Grilled flank steak

combi

500/260

10 min

oil steak, cook on wire rack

Salisbury steak w/gravy (retherm)

combi

250/120

20 min

2-1/2" solid pan

Teriyaki steak

combi

400/205

10 min

single layer on sheet pan

London broil

combi

500/260

15 min

oiled steak, preheated racks

Breakfast steak

combi

500/260

5 min

brush w/butter, use oiled pan

Ribeye sandwich steak

combi

500/260

5 min

brush w/melted butter, cook

 

 

 

 

on wire racks, catch pan on

 

 

 

 

bottom (preheat oven well)

PRIME RIB & ROAST BEEF Prime rib (rest before carving) Roast beef

Roast beef hash (retherm) Braised beef w/mushrooms Herbed pot roast

OTHER

Beef sausage links

combi

275/135

2-1/2 hrs

wire rack, check internal temp

combi

275/135

2-1/2 hrs

sheet pan or wire rack

combi

250/120

25 min

2-1/2" solid pan

combi

250/120

1 hr

2-1/2" pan, uncovered

combi

250/120

3 hrs

2-1/2" solid pan

combi

350/175

15 min

may also be steamed

Beef-a-roni (precooked, retherm)

combi

260/125

20 min

2-1/2" pan, uncovered

Italian beef sandwich (retherm)

combi

275/135

20 min

2-1/2" solid pan

Corned beef hash

combi

250/120

25 min

2-1/2" solid pan

BBQ beef brisket for sandwich

combi

250/120

90 min +

cook with sauce @ low

 

 

375/190

10 min

heat, raise temp to set glaze

Blodgett BCX-BX Combi Cooking Guide

14

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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 PizzaMock Stir Fry Dishes BagelsBreaded Products Mock Rotisserie Chicken Low-fat Oven Fried ChickenRethermalizing Bagged Products Sous Vide Some Common Baking Problems & What Causes Them Muffins Baked GoodsPies & Cakes & Desserts CookiesQuiche Baked Goods & EggsBREADS, Rolls & Biscuits EggsPasta StarchesPotato RicePork PorkBacon HAMBeef Hamburger & HOT DOGSteak 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.