Blodgett BLCP - Manual (Page 21)

19
Operation
Cooking modes
sTeAm moDe
The steam mode provides 100% humidity in the cooking
chamber. Use the steam mode for the following applica-
tions:
Low Temperature steaming
Steaming at 150-195°F (65-90°C) is recommended for
delicate products such as fish.
Steaming fresh vegetables such as carrots, asparagus,
and beans at 175°F (80°C) for 5 to 10 minutes produces
products that keep their color and crispness.
Traditional steaming
Steaming at 208-212°F (98-100°C) is recommended for
all kinds of root vegetables, potatoes, pasta, rice and
meat.
Forced steaming
Steaming at 250°F (120°C) can be used for vegetables
that need further processing and for faster preparation of
pasta, rice, hard root vegetables and frozen vegetables.
Forced steaming should be used with care.
Tips for Using the steam mode
• We recommend that you start the steaming process
8 minutes before you place the products in the oven
chamber. For food safety reasons, the oven auto-
matically checks the water in the steam generator.
If the water temperature is below 150°F (65°C), the
tank is emptied, refilled and the water is heated.
• To get the oven ready for production quickly and to
ensure a perfect start of the steaming process, we
recommend that you cool down the oven chamber to
175°F (80°C). To lower the temperature quickly, use
the Cool Down mode and open the door.
if the oven is not connected to a soft water plant, the
steam mode cannot function properly.
ReTHeRm moDe
Reheating is a very gentle process 70-350°F (20-180°C).
The program operates with low fan speed and adds a
carefully calculated amount of humidity which maintains
the nice appearance and taste of the product.
Tips for Using Retherm
• To quicker retherming, products should not be cov-
ered.
• For best results, use a core temperature probe.
• When retherming sous-vide products, follow supplier
recommendations.
Recommended Times & Temperatures
• 8 to12 minutes at 285°F (140°C) for plated meals
with rice, meat and vegetables.
• 40 to 60 minutes at 250-285°F (120-140°C) for
whole roasts, stews and sauces.
• 20 to 30 minutes at 250°F (120°C) for pasta and
rice.
PRooFinG moDe
The oven is designed to maintain the perfect humidity
for all products that need to be proofed before they are
baked.
For your convenience, the Blodgett BCP/BLCP has a
preset program called “Semiautomatic Bread”. In this pro-
gram the bread is proofed and baked in the same pro-
cess.
Recommended Times & Temperatures
• Low temperature and long proofing time of 90°F
(32°C) for 45 minutes for 14-28 ounces (400-800g)
loaves of bread
• High temperature and short proving time 100°F
(38°C) for 25 minutes for 2-7 ounce (60-200g) rolls
and baguettes.
PReHeAT moDe
In this mode the oven will preheat to 575°F (300°C) for 15
minutes. The oven will then automatically lower to 480°F
(249°C) to protect the advanced electronic components.
We recommend preheating the oven 80-100°F (27-38°C)
above the cook temperature.