Blodgett R11021 Special Tips & Techniques, Basic Times & Temperatures, Frozen Pizza, Egg Dishes

SPECIAL TIPS & TECHNIQUES

Basic Times & Temperatures

Although there is a detailed cooking guide in this manual, most foods can be prepared using a very simple approach. Casseroles (e.g., lasagna, baked macaroni, etc.) and medium-sized roasts can be cooked in combi mode at 300°F/150°C. Foods to be crisped (breaded foods, chicken pieces with skin, etc.) do well in combi at 375°F/190°C. Most baked goods perform well at 300- 325°F/150-165°C in hot air mode. Steam temperature is preset at 212°F/100°C (unless you are using Vario Steam). Cook vegeta- bles, rice and shellfish in steam.

Frozen Pizza

Pizza tends to overbrown in convection ovens without ever getting a good bottom crust. Bake frozen pizza at 350°F/175°C in Combi Mode to reduce scorching the top- pings. Use perforated sheet pans or sprinkle coarse cornmeal on solid pans to prevent a soggy bottom crust.

Egg Dishes

Many egg dishes can be prepared easily and with less labor using Steam Mode. Scrambled eggs can be cooked using shal- low pans. Break up the curds at least once during cooking.

Egg salad can be prepared by lining a shal- low pan with plastic wrap (allow a generous overhang) and filling it to a depth of approximately 1 " with whole (unscrambled) eggs. Steam until fully set, pop the cooked eggs and plastic onto a clean cutting board and peel off the plastic wrap. Chop by hand, or add to the "buffalo chopper" with the

necessary condiments. No eggs to peel!

An easy omelet can be cooked in half-size (18 x 13") sheet pans lined with plastic wrap or sprayed with pan release. Fill the lined pan with 36 oz. of beaten egg (18 large eggs). Add chopped ham and vegetables (or any filling of your choice) and steam until almost set. Top with shredded cheese if desired and steam until fully cooked. Slide omelet off the pan onto a clean cutting board and slice into individual portions using a pizza wheel.

An alternative omelet preparation is to use only 24 oz. of beaten egg (12 large eggs) in a plastic lined half sheet pan. Steam until fully cooked, pop eggs and plastic onto a clean cutting board and peel off plastic. Cover the center third (lengthwise) of the eggs with the warm toppings of your choice, fold over the two outside flaps and slice across into portions for a more tradi- tional looking (but more labor consuming) omelet.

Poached eggs are easily cooked using muffin tins sprayed with pan release. Break a whole egg into each cavity and steam to desired doneness. Gently pop out the cooked eggs (you may need to run a rubber spatula around the cup rims to break the vacuum) and use as you would any poached egg.

Hard cooked whole eggs can be prepared right in the cardboard (not plastic!) flats on sheet pans. Steam for approximately 15 minutes (check for doneness) and use imme- diately or cool rapidly in an icewater bath if planning to use cold in salads or as a garnish (rapid cooling helps prevent discoloring of the yolk).

Blodgett Combi Cooking Guide 6