Operation

Suggested Times and Temperatures

Product

Temperature

Time

# Shelves

 

 

 

 

Meats

 

 

 

Hamburger Patties (5 per lb)

400_F (205_C)

8-10 mins.

10

Steamship Round (80 lb. quartered)

275_F (135_C)

2 hrs 45 mins.

2

Standing Rib Choice (20 lbs, trimmed, rare)

235_F (115_C)

2 hrs 45 mins.

2

Banquet Shell Steaks (10 oz. meat)

450_F (235_C)

7-8 mins.

5

Swiss Steak after Braising

275_F (135_C)

1 hr.

5

Baked Stuffed Pork Chop

375_F (190_C)

25-30 mins.

5

Boned Veal Roast (15 lbs.)

300_F (150_C)

3 hrs. 10 mins.

2

Lamb Chops (small loin)

400_F (205_C)

7-8 mins.

5

Bacon (on racks in 18” x 26” pans)

400_F (205_C)

5-7 mins.

10

 

 

 

 

Poultry

 

 

 

Chicken Breast & Thigh

350_F (175_C)

40 mins.

5

Chicken Back & Wing

350_F (175_C)

35 mins.

5

Chicken (21/2 lbs. quartered)

350_F (175_C)

30 mins.

5

Turkey Rolled (18 lb. rolls)

310_F (155_C)

3 hrs 45 mins.

3

 

 

 

 

Fish and Seafood

 

 

 

Halibut Steaks, Cod Fish (frozen 5 oz)

350_F (175_C)

20 mins.

5

Baked Stuffed Lobster (21/2 lb.)

400_F (205_C)

10 mins.

3

Lobster Tails (frozen)

425_F (220_C)

9 mins.

5

 

 

 

 

Cheese

 

 

 

Macaroni & Cheese Casserole

350_F (175_C)

30 mins.

5

Melted Cheese Sandwiches

400_F (205_C)

8 mins.

10

 

 

 

 

Potatoes

 

 

 

Idaho Potatoes (120 ct.)

400_F (205_C)

50 mins.

5

Oven Roasted Potatoes (sliced or diced)

325_F (165_C)

10 mins.

5

 

 

 

 

Baked Goods

 

 

 

Frozen Berry Pies (22 oz)

325_F (150_C)

35 mins.

5 (30 pies)

Fresh Apple Pie (20 oz.)

350_F (175_C)

25-30 mins.

5 (30 pies)

Pumpkin Pies (32 oz.)

300_F (150_C)

30-50 mins.

5 (20 pies)

Fruit Crisp

300_F (150_C)

25 mins.

5

Bread (24 - 1 lb. loaves)

325_F (155_C)

30 mins.

3

Southern Corn Bread

375_F (190_C)

15-20 mins.

5

Baking Soda Biscuits

400_F (205_C)

6 mins.

5

Brown & Serve Rolls

350_F (175_C)

15 mins.

5

Sheet Cakes (5 lb. mixed batter per pan)

325_F (160_C)

16-18 mins.

5

Chocolate Cake

325_F (160_C)

20 mins.

5

Brownies

325_F (150_C)

15 mins.

5

NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected by weight of load, temperature 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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Blodgett DFG-50 manual Suggested Times and Temperatures

DFG-50 specifications

The Blodgett DFG-50 is a versatile and efficient commercial convection oven designed to meet the demands of modern kitchens, whether in restaurants, bakeries, or catering operations. Its robust construction and advanced features make it a flagship model in the Blodgett lineup, ensuring consistent performance and exceptional cooking results.

One of the standout features of the DFG-50 is its dual-functionality, allowing operators to utilize it as both a convection oven and a steam oven. This flexibility enables chefs to prepare a diverse range of dishes, from perfectly baked pastries to succulent roasted meats. The integrated steam function helps in maintaining moisture content, enhancing flavor, and improving the overall quality of the dishes prepared.

The DFG-50 is equipped with patented, unique airflow distribution technology. This technology ensures that hot air circulates evenly throughout the oven cavity, resulting in uniform cooking and browning. Chefs can achieve consistent results across multiple trays, making it an ideal choice for batch cooking or large-scale operations.

Another notable characteristic is the oven's intuitive digital controls. With a user-friendly interface, operators can easily adjust cooking times, temperatures, and humidity levels. The programmable features allow for precise cooking processes, which is vital for consistently high-quality results. The DFG-50 also includes a programmable timer and a convenient automatic shut-off feature, enhancing safety and ease of use.

The oven’s interior is constructed with high-quality stainless steel, providing durability and easy cleaning. Additionally, the DFG-50 features removable racks and a fully insulated door, which helps in energy conservation and maintains temperature stability during cooking.

In terms of capacity, the DFG-50 offers sufficient space with multiple rack positions, accommodating a variety of pans and trays. This versatility makes it an excellent choice for chefs who need to maximize output without compromising on quality.

Overall, the Blodgett DFG-50 combines state-of-the-art technology with high-quality construction, making it an essential tool for any commercial kitchen. Its ability to deliver consistent and superior cooking results, along with user-friendly features, makes it an investment that can enhance kitchen efficiency and culinary excellence.