SPECIAL TIPS & TECHNIQUES

"Mock Stir Fry" Dishes

Several variations of this dish are possible by varying the meat, poultry or fish used, as well as changing the sauces. A low-fat stir fry, fajitas or Italian beef are just a few possi- bilities.

Teriyaki Chicken (beef, pork or shrimp) is easily prepared by mixing canned sliced mushrooms, julienne sweet peppers (use green, red and yellow for great color), juli- enne Spanish onions and thin sliced bone- less, skinless chicken breast with dark, thick teriyaki sauce. Optionally add sliced bamboo shoots or water chestnuts. Mix all well to coat with teriyaki sauce. Spread in a shallow layer on sheet pans and cook in Combi Mode at 375°F/ 190°C for 10-15 minutes or until done. Vegetables should still be firm. Meat, poultry or shrimp should be fully cooked with dark highlights on edges of meat and vegetables. Serve over steamed rice.

"Southern stir fry" is a good variation: replace the teriyaki with thick barbeque sauce and omit the oriental vegetables. Use beef, pork or chicken and serve over red beans and rice.

For quick fajita filling, omit the mushrooms and oriental vegetables, and use fajita sauce in place of teriyaki. Serve with wheat tor- tillas.

Italian beef is quickly prepared by omitting the oriental vegetables, adding chunks of fresh tomatoes and using creamy Italian salad dressing in place of the teriyaki. Serve over fettucini or in a hero sandwich. Sliced Italian sausage also works well in this prepa- ration.

Bagels

Bagels can be produced in the COMBI by preheating the oven to 350°F/177°C in Combi Mode. Set Steam On Demand for three minutes. Quickly load the proofed bagels on sheet pans into the oven. Bake for a total of 10-13 minutes. Dough formula- tions vary widely, so you'll need to experi- ment with exact times and temperatures.

Breaded Products

For best results, place breaded products on screens or wire racks on sheet pans so bot- toms brown and crisp properly (perforated sheet pans also help). Bake in Combi Mode at 375°F/190°C. If breading does not brown but looks white and dry (or simply burns), spray product with pan release next time before cooking. Some fat is necessary for proper browning. Most prepared and frozen breaded products have sufficient fats in the breading to brown properly without any additions, but a few will require help.

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Blodgett BCX/BX Combi Cooking Guide

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Blodgett BCX -14, BX-14 manual Mock Stir Fry Dishes, Bagels, Breaded Products
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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.
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