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 Combi Cooking Guide

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Blodgett R11021 manual Mock Stir Fry Dishes, Bagels, Breaded Products
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R11021 specifications

The Blodgett R11021 is a highly efficient commercial convection oven designed to meet the needs of restaurants, hotels, and other food service operations. Known for its versatility and reliability, the R11021 is an ideal choice for chefs aiming to produce high-quality baked goods and roasted dishes with consistent results.

One of the standout features of the Blodgett R11021 is its advanced cooking technology, which includes a patented airflow system. This system ensures even heat distribution throughout the oven cavity, allowing for uniform cooking and baking. The oven is equipped with multiple racks, providing ample space for various dishes simultaneously. The ability to use multiple racks enhances productivity, making it easier to manage large orders during peak service times.

Additionally, the R11021 boasts an intuitive digital control panel. This user-friendly interface allows chefs to easily adjust cooking times and temperatures, monitor oven performance, and access pre-programmed recipes. The digital display provides precise temperature readings and real-time data, empowering kitchen staff to maintain consistency in their culinary creations.

Safety features are also a priority in the Blodgett R11021. The oven is designed with a robust stainless-steel exterior and double-layered glass doors, which not only enhance durability but also improve insulation. This construction results in energy efficiency, reducing operational costs while maintaining the desired cooking temperatures. The oven’s cool-touch door ensures that chefs can safely check on dishes without the risk of burns.

The Blodgett R11021’s performance is complemented by its quick recovery time. After the door is opened, the oven rapidly returns to the set temperature, reducing wait times and enhancing overall cooking efficiency. The oven also allows for humidity adjustment, giving chefs the ability to create steam for moist baking, which is especially beneficial for bread and pastries.

In summary, the Blodgett R11021 is a state-of-the-art convection oven packed with features that meet the demands of any busy kitchen. Its innovative technology, user-friendly controls, safety measures, and efficient energy use make it an invaluable asset for any food service operation. With a reputation for quality and performance, the R11021 allows chefs to unleash their creativity while ensuring that every dish is cooked to perfection.
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