Blodgett R11021 manual Some Common Baking Problems & What Causes Them

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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 temper- ature and bake until done (this allows the muffins to develop some structure before being blown around).

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 rear- mounted fan) hits the top pan first. Radiant heat from the top of the oven also con- tributes 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 leav- ened with baking powder and baking soda.

If there is too little heat, the leavening agents do not react and the muffins do not rise properly. Longer baking times will pro- duce a muffin with a dry, overbrowned exte- rior 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.

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Blodgett Combi Cooking Guide

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Contents Blodgett-Combi Cooking Guide Enjoy your Synergy Combi oven/steamer Steam Mode How the Hot Air Mode Works HOT AIR ModeWhen to use the Hot Air Mode Tips for Cooking in the Hot Air ModeHow the Combi Mode Works Combi ModeWhen to use the Combi Mode Tips for Cooking in the Combi ModeRethermalizing in Combi Mode Frozen Pizza Basic Times & TemperaturesSpecial Tips & Techniques Egg DishesBagels Mock Stir Fry DishesBreaded Products Low-fat Oven Fried Chicken Mock Rotisserie ChickenRethermalizing Bagged Products Sous Vide Some Common Baking Problems & What Causes Them Cookies Baked GoodsPies & Cakes & Desserts MuffinsEggs Baked Goods & EggsBREADS, Rolls & Biscuits QuicheRice StarchesPotato PastaHAM PorkBacon PorkHamburger & HOT DOG BeefSteak Turkey Poultry & FishChicken FishVegetables

R11021 specifications

The Blodgett R11021 is a highly efficient commercial convection oven designed to meet the needs of restaurants, hotels, and other food service operations. Known for its versatility and reliability, the R11021 is an ideal choice for chefs aiming to produce high-quality baked goods and roasted dishes with consistent results.

One of the standout features of the Blodgett R11021 is its advanced cooking technology, which includes a patented airflow system. This system ensures even heat distribution throughout the oven cavity, allowing for uniform cooking and baking. The oven is equipped with multiple racks, providing ample space for various dishes simultaneously. The ability to use multiple racks enhances productivity, making it easier to manage large orders during peak service times.

Additionally, the R11021 boasts an intuitive digital control panel. This user-friendly interface allows chefs to easily adjust cooking times and temperatures, monitor oven performance, and access pre-programmed recipes. The digital display provides precise temperature readings and real-time data, empowering kitchen staff to maintain consistency in their culinary creations.

Safety features are also a priority in the Blodgett R11021. The oven is designed with a robust stainless-steel exterior and double-layered glass doors, which not only enhance durability but also improve insulation. This construction results in energy efficiency, reducing operational costs while maintaining the desired cooking temperatures. The oven’s cool-touch door ensures that chefs can safely check on dishes without the risk of burns.

The Blodgett R11021’s performance is complemented by its quick recovery time. After the door is opened, the oven rapidly returns to the set temperature, reducing wait times and enhancing overall cooking efficiency. The oven also allows for humidity adjustment, giving chefs the ability to create steam for moist baking, which is especially beneficial for bread and pastries.

In summary, the Blodgett R11021 is a state-of-the-art convection oven packed with features that meet the demands of any busy kitchen. Its innovative technology, user-friendly controls, safety measures, and efficient energy use make it an invaluable asset for any food service operation. With a reputation for quality and performance, the R11021 allows chefs to unleash their creativity while ensuring that every dish is cooked to perfection.
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