Blodgett BX-14, BCX -14 manual When to use the Combi Mode, How the Combi Mode Works

COMBI MODE

When to use the Combi Mode

The Combi Mode is ideal for most high-pro- tein, center-of-the-plate items: roasted meats, baked poultry and baked fish. It does an excellent job on casserole type dishes such as lasagna, baked macaroni and meat- loaf which must be cooked to a safe internal temperature without overcooking the exteri- or. Braising meats such as spare ribs, corned beef or pot roast is easily done in Combi Mode at temperatures of 225-250°F/105- 120°C. Breads, rolls and other yeast-raised products will exhibit greater "oven-spring" when baked in the Combi Mode. Specialty breads such as French bread, soft pretzels and bagels are also possible.

How the Combi Mode Works

The Combi Mode combines the effects of both convection steam and hot air convec- tion for improved yields, shorter cooking times and juicier products. It will reduce, but not eliminate, browning (carmelization is a function of temperature, increasing at higher temperature settings). Because foods cooked in the Combi Mode are not drying out as they would in a typical convection oven, they brown more slowly, allowing the heat to reach the interior of the product before the outside becomes scorched or dried out. As the steam produced in Combi Mode con- denses on the food surface, it efficiently transfers its heat to the food, resulting in shorter average cooking times than in a simi- lar dry oven.

The COMBI Mode gives priority to the hot air thermostat setting. The oven bakes and roasts in a similar manner to the familiar convection oven, but adds steam intermit- tently throughout the cooking process. The

steam production is automatic and is ther- mostatically controlled to produce the opti- mum humidity for the baking or roasting temperature selected (the ideal relative humidity at a given temperature is predeter- mined: too little steam would allow excess shrinkage, while too much steam would waste energy as the oven struggles to main- tain the hot air temperature setting). Your COMBI produces steam and hot air alter- nately during the cooking cycle for energy conservation; both steam and hot air are present in the cooking cavity simultaneously for optimal food preparation.

Tips for Cooking in the COMBI Mode

The COMBI Mode uses hot air in the same manner as a convection oven; recipes adapt- ed for convection ovens translate well to COMBI cooking. Recipes developed for static ovens without moving air will typically require a temperature reduction of 25- 50°F/15-30°C. Because steam transfers heat more efficiently than dry air, you will gener- ally experience shorter cooking times in the COMBI Mode than in a comparable convec- tion oven. A 25% reduction in cooking time is common, although actual results will vary widely by product and original cooking technique. Lowering the temperature beyond the initial adaptation for convection oven cooking and keeping the original bak- ing and roasting times will optimize yields. Most operators will choose a combination of slightly faster cooking times and slightly higher yields. The choice of which to opti- mize is yours.

Shallow pans are recommended for best results. Both the convected steam and con- vected hot air transfer heat to the food's sur- face. Increasing the food surface area relative

Blodgett BCX-BX Combi Cooking Guide 4