to its volume (i.e., multiple shallow pans instead of a few deep pans) will give the fastest cooking times and most even cook- ing. Covering the food with film and/or foil will defeat the convection effect, and is not necessary to prevent scorching or drying because of the steam present during COMBI cooking. Pressureless steam is present in the cooking compartment during COMBI baking and roasting. The steam remains dry at tem- peratures above approximately 275°F/ 135°C, and will not appear as condensate on the door. The BCX/BX ovens feature a two step safety door latch to keep the oper- ator safe from escaping steam. Turn the han- dle to the left to vent the steam, then turn to the right to open the door.
If additional browning is desired after the food is almost fully cooked, switch to hot air and increase the temperature for the last few minutes until the desired color is achieved.
COMBI MODE 
Rethermalizing in COMBI Mode
Rethermalization is the process of bringing fully cooked, chilled food from storage tem- perature to safe serving temperature without loss of quality. COMBI Mode lends itself to reheating food without the typical drying and overbrowning. Foods to be rethermal- ized should be in shallow pans with the product distributed in an even thickness. Temperatures between
5 | Blodgett BCX/BX Combi Cooking Guide |
