Blodgett R11021 manual HOT AIR Mode, When to use the Hot Air Mode, How the Hot Air Mode Works

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When to use the Hot Air Mode

The Hot Air Mode is best suited to those items that require a dry cooking environ- ment or rapid browning. Most bakery items (cookies, cakes, muffins, etc.) will be cooked in the Hot Air Mode, although many yeast- leavened products (breads and rolls, crois- sants, Danish pastries) will yield excellent results in Combi Mode as well. The Hot Air Mode can be used to pre-brown meats for braising or to intensify the final browning of roasts that have been completed in Combi Mode.

How the Hot Air Mode Works

The Hot Air Mode operates exactly like the familiar convection oven. When adapting recipes written for static ovens (e.g., deck ovens or restaurant-range type ovens), you will generally need to reduce temperatures 25-50°F/15-30°C. Moving (convected) hot air transfers heat to your food more efficient- ly than static air, allowing you to cook at lower temperatures.

Set the thermostat to the desired tempera- ture and allow the oven to fully preheat before beginning to cook. The small red thermometer light next to the thermostat will light up during preheating. When it goes out, the oven is up to temperature. This light will come on again periodically during operation, indicating that the hot air elements or burners are active.

HOT AIR MODE

Tips for Cooking in the Hot Air Mode

Because your unit is cooking with convected hot air, maximizing the exposed surface area of the food to be cooked will yield the best results. Covering the pans with film and/or foil, using deep pans or crowding the pans too close together without room for air cir- culation will slow down the cooking process considerably and may result in uneven cook- ing.

Cakes may be baked using pan inserts for greater volume and square corners. Use spe- cialized pans (e.g., muffin tins) as necessary.

If you observe over-browning around the edges of the product with a light or under- cooked center area, the temperature may be set too high for that product. Undercooked interiors with a burnt or overdone surface are also an indication that the temperature is too high.

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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 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 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 Baked Goods Pies & Cakes & DessertsCookies MuffinsBaked Goods & Eggs BREADS, Rolls & BiscuitsEggs QuicheStarches PotatoRice PastaPork BaconHAM PorkHamburger & HOT DOG BeefSteak Poultry & Fish ChickenTurkey 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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