Mock Rotisserie Chicken | Blodgett R11021 guide

SPECIAL TIPS & TECHNIQUES

Mock "Rotisserie" Chicken

Rotisserie cooking produces juicy, attractive whole chickens, but it's slow and a mess to clean up afterwards. A good substitute, with similar flavor and appearance, can be achieved by roasting whole birds (prepared with your favorite marinade or rub) upright on wire racks in Combi Mode at 375°F/190°1. A special rack is available for this application to help hold the birds upright. A 2-1/2 - 3 lb/1-1.5 kilo bird will cook in roughly 35 minutes. Cleanup is sim- ple with the standard spray hose and wash- ing procedure.

Low-fat "Oven Fried" Chicken

Dredge skinless chicken pieces in seasoned flour, dip in lightly beaten egg whites and coat with bread crumbs that have been moistened with salad oil. Bake at 375°F/190°C on wire racks. Chicken may be cooked on sheet pans, but will not brown well on bottom. Do not omit oil from bread crumbs completely or they will not brown properly.

Rethermalizing Bagged Products (Sous Vide)

Many operators are using "cook chill" sys- tems or purchasing fully cooked products in heat resistant bags. These products can be reheated in the bag (check for maximum heat tolerance), but you will generally see better results by removing the product from the bag and reheating in shallow pans in either steam or combi mode. The bags pro- tect the product but also act as insulators, significantly slowing down the reheating of the product. Rethermalizing in steam mode may result in condensate on the product changing the consistency. Rethermalizing in combi mode between 250-275°F/120-135°C will minimize condensation and allow rapid reheating.

Blodgett Combi Cooking Guide

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.