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.

33

Page 37
Image 37
Blodgett MARK V manual Product Temperature Time # Shelves Meats, Poultry, Fish and Seafood, Cheese, Potatoes, Baked Goods

MARK V specifications

The Blodgett MARK V is a state-of-the-art convection oven, designed for commercial kitchens that demand precision and efficiency. Known for its robust construction and advanced features, the MARK V has become a favored choice among chefs and culinary professionals striving for consistent results in their cooking processes.

One of the standout characteristics of the Blodgett MARK V is its ability to utilize a patented oven design that promotes even heat distribution throughout the cooking chamber. This technology ensures that food is cooked uniformly, eliminating the hot and cold spots that are often encountered in traditional ovens. The result is perfectly baked goods, roasted meats, and evenly cooked vegetables, enhancing the overall dining experience.

The MARK V is equipped with a powerful blower system that maximizes air circulation and moisture retention. This innovative feature allows for optimal cooking conditions, reducing cooking time while maintaining the integrity of the ingredients. The oven's capacity ranges from one to five decks, making it versatile enough to handle various batch sizes and cooking techniques simultaneously.

Ease of use is another hallmark of the Blodgett MARK V. It boasts a user-friendly digital control panel that allows chefs to easily set temperatures, timers, and cooking modes. With precise temperature controls and programmable features, operators can replicate recipes with confidence, ensuring consistency in every dish. Additionally, the oven is equipped with a built-in steam injection system, enabling chefs to create the perfect crust on artisan breads and pastries while retaining moisture in cooked meats.

Durability is a key consideration in the design of the Blodgett MARK V. Constructed from high-grade stainless steel, the oven is built to withstand the rigors of daily use in a busy kitchen environment. Its easy-to-clean surfaces contribute to efficient maintenance, while the heavy-duty door hinges and double-pane windows allow for durability and ease of access.

The Blodgett MARK V also incorporates energy-efficient technologies, helping kitchens reduce operational costs while promoting environmentally friendly practices. With features like programmable energy-saving modes and precise heat management, the oven delivers high performance without excessive energy consumption.

In summary, the Blodgett MARK V convection oven is an exceptional choice for those in the culinary field seeking reliability, precision, and versatility. With its advanced technologies, user-friendly design, and durable construction, the MARK V continues to set the standard for commercial cooking equipment, enabling chefs to elevate their culinary creations to new heights.