Blodgett BX-14, BCX -14 manual Vegetables

Page 17

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.)

 

 

Temp

Cook

 

Menu Item

Mode

F/C

Time

Comments

Asparagus

steam

NA

10 min

2-1/2" perforated pan

Asparagus & egg au gratin

steam

NA

20 min

2-1/2" solid pan

Broccoli (fresh spears)

steam

NA

12 min

perforated pan

Broccoli cheese casserole

combi

300/150

40 min

2-1/2" pan, uncovered

Cauliflower (fresh florets)

steam

NA

12 min

2-1/2" perforated pan

Corn (frozen niblets)

steam

NA

20 min

2-1/2" perforated pan

Corn on the cob

steam

NA

15 min

2-1/2" perforated pan

Fingerling carrots

steam

NA

15 min

2-1/2" perforated pan

French cut green beans (frozen)

steam

NA

15 min

2-1/2" perforated pan

Garden peas (frozen)

steam

NA

10 min

2-1/2" perforated pan

Glazed carrots (frozen w/sauce)

steam

NA

15 min

2-1/2" pan, uncovered

Green beans w/water chestnuts

steam

NA

15 min

2-1/2" perf pan

Italian vegetables (frozen)

steam

NA

20 min

2-1/2" perforated pan

Mexican corn (frozen)

steam

NA

20 min

2-1/2" perforated pan

Mixed vegetables (frozen)

steam

NA

15 min

2-1/2" perforated pan

Pea pods w/water chestnuts

steam

NA

10 min

2-1/2" perforated pan

Peas & mushrooms (frozen)

steam

NA

20 min

2-1/2" perforated pan

Ratatouille

combi

300/150

20 min

toss veg w/oil before cooking

Sliced carrots (raw)

steam

NA

20 min

2-1/2" perforated pan

Spinach (frozen)

steam

NA

20 min

2-1/2" perforated pan

Sugar snap peas (frozen)

steam

NA

15 min

2-1/2" pan, uncovered

Vegetable primavera casserole

combi

275/135

30 min

2-1/2" solid pan

Vegetarian stir fry (low fat)

combi

375/190

10 min

toss raw ingredients w/oil,

 

 

 

 

add sauce after cooking

Vegetarian stuffed peppers

combi

300/150

30 min

2-1/2" solid pan

Whole green beans

steam

NA

15 min

2-1/2" perforated pan

Zucchini w/basil

steam

NA

10 min

2-1/2" perforated pan

Blodgett BCX-BX Combi Cooking Guide

16

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Contents Blodgett-Combi Cooking Guide Enjoy your Blodgett Combi oven/steamer Steam Mode When to use the Hot Air Mode HOT AIR ModeHow the Hot Air Mode Works Tips for Cooking in the Hot Air ModeWhen to use the Combi Mode Combi ModeHow the Combi Mode Works Tips for Cooking in the Combi ModeRethermalizing in Combi Mode Special Tips & Techniques Basic Times & TemperaturesFrozen Pizza Egg DishesBreaded Products Mock Stir Fry DishesBagels Rethermalizing Bagged Products Sous Vide Mock Rotisserie ChickenLow-fat Oven Fried Chicken Some Common Baking Problems & What Causes Them Pies & Cakes & Desserts Baked GoodsCookies MuffinsBREADS, Rolls & Biscuits Baked Goods & EggsEggs QuichePotato StarchesRice PastaBacon PorkHAM PorkSteak BeefHamburger & HOT DOG Chicken Poultry & FishTurkey 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.