Utilisation

 

 

 

 

 

 

 

 

 

Durées et Températures Suggérées

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Aliment

Température

Durée

Étagères

 

 

 

 

 

 

 

 

 

 

Viandes

 

 

 

 

 

 

Hamburgers (5 pâtés/lb)

400_F (205_C)

8-10 mins.

10

 

 

 

Gîte (80 lbs, en quartiers)

275_F (135_C)

2 hrs 45 mins.

2

 

 

 

Côte de choix (20 lbs, dégraissé, saignant)

235_F (115_C)

2 hrs 45 mins.

2

 

 

 

Contre-filet (portions de 10 oz)

450_F (235_C)

7-8 mins.

5

 

 

 

Steak suisse après braisage

275_F (135_C)

1 hr.

5

 

 

 

Côtelette de porc farcie

375_F (190_C)

25-30 mins.

5

 

 

 

Rôti de veau désossé (15 lbs)

300_F (150_C)

3 hrs. 10 mins.

2

 

 

 

Côtelettes d’agneau (premières)

400_F (205_C)

7-8 mins.

5

 

 

 

Lard (sur grilles en plats de 18 x 26 po)

400_F (205_C)

5-7 mins.

10

 

 

 

 

 

 

 

 

 

 

Volailles

 

 

 

 

 

 

Blanc et cuisse de poulet

350_F (175_C)

40 mins.

5

 

 

 

Dos et aile de poulet

350_F (175_C)

35 mins.

5

 

 

 

Poulet (2 1/2 lbs, en quartiers)

350_F (175_C)

30 mins.

5

 

 

 

Roulé de dinde (roulés de 18 lbs)

310_F (155_C)

3 hrs 45 mins.

3

 

 

 

 

 

 

 

 

 

 

Poisson et Fruits de Mer

 

 

 

 

 

 

Steaks de flétan, morue (surgelés, 5 oz)

350_F (175_C)

20 mins.

5

 

 

 

Homard farci (2-1/2 lbs)

400_F (205_C)

10 mins.

3

 

 

 

Queues de homard (surgelées)

425_F (220_C)

9 mins.

5

 

 

 

 

 

 

 

 

 

 

Fromages

 

 

 

 

 

 

Macaroni au gratin

350_F (175_C)

30 mins.

5

 

 

 

Croque-Monsieur

400_F (205_C)

8 mins.

10

 

 

 

 

 

 

 

 

 

 

Pommes de Terre

 

 

 

 

 

 

Au four (120 ct)

400_F (205_C)

50 mins.

5

 

 

 

Pommes de terre rôties

325_F (165_C)

10 mins.

5

 

 

 

 

 

 

 

 

 

 

Pains et Patisseries

 

 

 

 

 

 

Tourtes aux baies, surgelées (22 oz)

325_F (150_C)

35 mins.

5 (30 tourtes)

 

 

Tourte aux pommes, fraîche (20 oz)

350_F (175_C)

25-30 mins.

5 (30 tourtes)

 

 

Tartes au potiron (32 oz.)

300_F (150_C)

30-50 mins.

5 (20 tourtes)

 

 

Croquant aux fruits

300_F (150_C)

25 mins.

5

 

 

 

Pain (24 - 1 lb)

325_F (155_C)

30 mins.

3

 

 

 

Pain à la farine de maïs (cornbread)

375_F (190_C)

15-20 mins.

5

 

 

 

Petits pains au lait

400_F (205_C)

6 mins.

5

 

 

 

Petits pains à chauffer

350_F (175_C)

15 mins.

5

 

 

 

Grands gâteaux (5 lbs de pâte par plaque)

325_F (160_C)

16-18 mins.

5

 

 

 

Gâteau au chocolat

325_F (160_C)

20 mins.

5

 

 

 

Brownies

325_F (150_C)

15 mins.

5

 

 

REMARQUE:Les durées et températures de cuisson peuvent varier grandement par rapport à celles indi- quées ci-dessus. Le poids de la charge, la température des aliments, la recette, le type de plat et l’étalonnage du thermostat entrent tous en jeu. Notez les durées et tempèratures avérées de vos recettes pour référence future.

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Blodgett DFG-50 Aliment Température Durée Étagères Viandes, Volailles, Poisson et Fruits de Mer, Fromages, Pommes de Terre

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.