Blodgett 900 SERIES - Manual (Page 19)

17
Operation
Suggested Times and Temperatures
PRODUCT TEMPERATURE COOK TIME
Meats
Beef
Ribs
Rolled, boneless
Hip or rump, boneless
Veal
Bone-in cuts
Boned cuts
Lamb
Leg or shoulder
Shoulder, boned
Pork
Fresh bone-in cuts
Fresh boned cuts
Hams
Bacon
Sausages, links, patties
Meat pies, deep dish
325ºF (165ºC)
325ºF (165ºC)
325ºF (165ºC)
325ºF (165ºC)
325ºF (165ºC)
325ºF (165ºC)
325ºF (165ºC)
350ºF (175ºC)
350ºF (175ºC)
325ºF (165ºC)
350ºF (175ºC)
350ºF (175ºC)
450ºF (230ºC)
rare - 16 mins/lb
med - 20 mins/lb
well - 25 mins/lb
add 10 mins/lb to above times
30 mins/lb
25 mins/lb
30 mins/lb
35 mins/lb
40 mins/lb
30-40 mins/lb
40-50 mins/lb
25-30 minss/lb
depends on degree of doneness
30 mins/lb
12-15 mins/lb
Poultry (Weights are for unstuffed birds, for
stuffed, add 15 mins/lb)
Chickens, 2-3 lbs
Chickens, over 5 lbs
Chicken pies
Turkeys, 10-16 lbs
Turkeys, 25 lbs
Ducks
Geese
350ºF (175ºC)
325ºF (165ºC)
450ºF (230ºC)
325ºF (165ºC)
325ºF (165ºC)
Same as chickens
Same as turkeys
35 mins/lb
20-25 mins/lb
15-25 mins/lb
18-20 mins/lb
15-18 mins/lb
Same as chickens
Same as turkeys
Fish
Fish, whole
Fish fillets
Lobster
Oysters, casino
Oysters, devilled
Oysters, Rockefeller
350ºF (175ºC)
350ºF (175ºC)
400ºF (200ºC)
350ºF (175ºC)
350ºF (175ºC)
450ºF (230ºC) 15 mins/lb
15-20 mins/lb
Approximately 20 mins/lb
15 mins
15 mins
10 mins
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.