Blodgett 900 SERIES Suggested Times and Temperatures, Product Cook Time Baked Vegetables, Cheese

Operation

Suggested Times and Temperatures

Product	_F	_C	Cook Time
Baked Vegetables
Bananas	350_F	175_C	15-20 mins/lb
Boston Beans	250_F	120_C	8 hrs
Carrots	400_F	200_C	Until tender
Egg plant	350_F	175_C	Until tender
Macaroni	350_F	175_C	15-25 mins/lb
Stuffed peppers	350_F	175_C	25 mins/lb
Potatoes	400_F	200_C	45 - 1 1/2 hrs
Tomatoes
	350_F	175_C	15-20 mins/lb
Cheese
Cheese fondue	350_F	175_C	40 mins/lb
Cheese loaf	325_F	165_C	40 mins/lb
Toasted cheese	350_F	175_C	15 mins/lb
Cheese souffle	300_F	150_C	20 mins/lb
Au gratin dishes	450_F	230_C	Until browned
Baked Goods
Breads
Bread, white, yeast	375-425_F	230_C	30-45 mins
Raisin	400_F	200_C	40 mins
Breads, rye	375_F	190_C	49-90 mins
Rolls
Rolls, standard white	375-400_F	200_C	20-45 mins
Rolls, Parker House	400-425_F	220_C	15-20 mins
Biscuits	375-400_F	200_C	15-25 mins
Danish pastry	375-400_F	200_C	20-35 mins
Pies
Fresh Fruit	375-400_F	200_C	50-60 mins
Pies, precooked filling	475_F	245_C	20-35 mins
Pie shells	400-450_F	230_C	15 mins
Pies, custard	325-450_F	230_C	Depending upon mix
Cakes
Cookies	400-475_F	245_C	8-15 mins
Cheesecake, standard	350_F	175_C	40 mins
Devil’s food	360-375_F	190_C	20-25 mins
White layers	350-375_F	190_C	20-35 mins
Desserts and Puddings
Baked apples	400_F	200_C	Approximately 1 hr
Brown Betty	325_F	165_C	45-60 mins
Fruit pudding	375_F	190_C	1 hr
Indian pudding	325_F	165_C	3 hrs
Rice pudding	350_F	175_C	variable

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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