POULTRY & FISH

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food,

pan size/fullness and opening oven during cooking will affect cooking times.)

 

 

Temp

Cook

 

Menu Item

Mode

F/C

Time

Comments

CHICKEN

 

 

 

 

Baked chicken

combi

375/190

35 min

single layer on sheet pan

Grilled marinated chicken breast

combi

375/190

15 min

single layer on sheet pan

Chicken patty sandwiches (frozen) combi

375/190

20 min

single layer on sheet pan

Chicken tenders

combi

400/205

15 min

toss w/oil, cook on sheet pan

Chicken/Mexican quesadilla

combi

300/150

30 min

2-1/2" perforated pan

Low Fat Chicken & vegie stir fry

combi

375/190

15 min

toss raw ingredients w/oil,

 

 

 

 

add sauce after cooking

BBQ chicken (sauced, pieces)

combi

325/165

35 min

sheet pan

Chicken pot pie

combi

350/175

45 min

2-1/2" pan, uncovered

Chicken tettrazini

combi

275/135

30 min

2-1/2" pan, uncovered

Chicken Kiev

combi

375/190

20 min

single layer on sheet pan

Chicken cordon bleu

combi

375/190

20 min

single layer on sheet pan

Chicken parmesan

combi

375/190

20 min

single layer on sheet pan

TURKEY

 

 

 

 

Hot turkey sandwich (retherm)

combi

250/120

15 min

shingled in shallow layers

Turkey w/dressing (retherm)

combi

250/120

15 min

2-1/2" pan, uncovered

BBQ turkey sandwich (retherm)

combi

250/120

15 min

shingled in shallow layers

 

 

 

 

 

 

 

Temp

Cook

 

Menu Item

Mode

F/C

Time

Comments

FISH

 

 

 

 

Baked sole

combi

375/190

10 min

flat filets on sheet pan

Stuffed flounder

combi

350/175

20 min

single layer on sheet pan

Cod fish for sandwich

combi

350/175

10 min

single layer on sheet pan

Grilled yellow fin tuna

combi

375/190 10 min/in

sheet pan or wire rack

Tuna noodle casserole

combi

275/135

30 min

2-1/2" solid pan

Rainbow trout (whole, thawed)

combi

375/190

15 min

single layer on sheet pan

Baked cod

combi

375/190 10 min/in

single layer on sheet pan

Salmon fillet in puff pastry

combi

375/190

20 min

sheet pan

SHELLFISH

 

 

 

 

Whole lobsters - 1#

steam

NA

15 min

perforated pan

Steamed clams

steam

NA

10 min

perforated pan

 

 

 

 

 

15

Blodgett BCX/BX Combi Cooking Guide

Page 16
Image 16
Blodgett BCX -14, BX-14 manual Poultry & Fish, Chicken, Turkey, Shellfish

BX-14, BCX -14 specifications

The Blodgett BX-14 and BCX-14 are innovative commercial ovens designed to meet the high demands of busy restaurants, catering services, and institutional kitchens. These models from Blodgett, a leader in the commercial cooking equipment industry, are known for their superior performance, reliability, and advanced technology.

One of the standout features of the BX-14 and BCX-14 ovens is their baking capabilities. Both models are equipped with a convection fan system that ensures even heat distribution, resulting in perfectly baked goods. This technology allows for quicker baking times while maintaining the quality of food. The ovens have a 14-pan capacity, accommodating full-size hotel pans, which is ideal for high-volume cooking environments.

The BX-14 model is especially recognized for its temperature range, which can reach up to 500°F. It features a mechanical thermostat that allows chefs to easily set and maintain desired temperatures, providing precision control over the cooking process. The BCX-14 takes it a step further with its digital controls, allowing for programmable settings and presets that can be easily programmed and monitored. This feature enhances efficiency and repeatability in cooking operations.

Another key characteristic of these ovens is their construction. Both the BX-14 and BCX-14 are built with a stainless steel exterior and a fully-insulated baking chamber, which not only provides durability but also improves energy efficiency. The insulation helps maintain consistent cooking temperatures while reducing heat loss, making the ovens more economical to operate.

Cleaning and maintenance are simplified in these models, thanks to their easy-to-clean interiors and removable racks. The BCX-14 also features a self-diagnostic system that can alert users to potential issues before they become major problems, ensuring the oven remains in peak operating condition.

Both models emphasize safety with features such as a cool-touch door handle and a double-pane door that minimizes heat loss while preventing burns. The Blodgett BX-14 and BCX-14 are ideal choices for those who value performance, reliability, and advanced cooking technology in their commercial kitchen equipment. Whether for baking, roasting, or reheating, these ovens are designed to enhance productivity and deliver exceptional culinary results.