Blodgett 900 SERIES manual Product Cook Time Meats, Fish

			Operation
		Suggested Times and Temperatures
Product	_F	_C	Cook Time
Meats
Beef
Ribs	325_F	165_C	rare - 16 mins/lb
			med - 20 mins/lb
Rolled, boneless	325_F	165_C	well - 25 mins/lb
			add 10 mins/lb to above times
Hip or rump, boneless	325_F	165_C	30 mins/lb
Veal
Bone-in cuts	325_F	165_C	25 mins/lb
Boned cuts	325_F	165_C	30 mins/lb
Lamb
Leg or shoulder	325_F	165_C	35 mins/lb
Shoulder, boned	325_F	165_C	40 mins/lb
Pork
Fresh bone-in cuts	350_F	175_C	30-40 mins/lb
Fresh boned cuts	350_F	175_C	40-50 mins/lb
Sliced ham (2” thick)	325_F	165_C	1 1/2 hrs
Picnic hams	325_F	165_C	35 minss/lb
Hams	325_F	165_C	25-30 minss/lb
Bacon	350_F	165_C	depends on degree of doneness
Sausages, links, patties	350_F	175_C	30 mins/lb
Frankfurters
	325_F	165_C	8-10 minss/lb
Meat pies, deep dish
	450_F	230_C	12-15 mins/lb
Poultry (Weights are for unstuffed birds. Stuffed, add 15 mins/lb)
Chickens, 2-3 lbs	350_F	175_C	35 mins/lb
Chickens, over 5 lbs	325_F	165_C	20-25 mins/lb
Chicken pies	450_F	230_C	15-25 mins/lb
Turkeys, 10-16 lbs	325_F	165_C	18-20 mins/lb
Turkeys, 25 lbs	325_F	165_C	15-18 mins/lb
Ducks			Same as chickens
Geese			Same as turkeys
Fish
Fish, whole	350_F	175_C	15 mins/lb
Fish fillets	350_F	175_C	15-20 mins/lb
Shrimp fondue	350_F	175_C	45-60 mins/lb
Lobster	400_F	200_C	Approximately 20 mins/lb
Oysters, casino	350_F	175_C	15 mins
Oysters, devilled	350_F	175_C	15 mins
Oysters, Rockefeller	450_F	230_C	10 mins
Salmon loaf
	350_F	175_C	45-90 mins./lb.

NOTE:	Actual times and temperatures may vary considerably from those shown above. They are affected by weight of load, tempera-
	ture of the product, recipe, type of pan and calibration of thermostat. Should your recipe vary write in your proven time and
	temperature for ready reference.

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