Blodgett Combi Cooking Guide
COMBI MODE
5
oven cooking and keeping the original bak-
ing and roasting times will optimize yields.
Most operators will choose a combination of
slightly faster cooking times and slightly
higher yields. The choice of which to opti-
mize is yours.
Shallow pans are recommended for best
results. Both the convected steam and con-
vected hot air transfer heat to the food's sur-
face. Increasing the food surface area relative
to its volume (i.e., multiple shallow pans
instead of a few deep pans) will give the
fastest cooking times and most even cook-
ing. Covering the food with film and/or foil
will defeat the convection effect, and is not
necessary to prevent scorching or drying
because of the steam present during COMBI
cooking. Pressureless steam is present in the
cooking compartment during COMBI baking
and roasting. The steam remains dry at tem-
peratures above approximately 275°F/
135°C, and will not appear as condensate
on the door. Exercise caution when opening
the door to prevent steam burns. Open the
door slightly to allow the steam to dissipate
for a few seconds, then open the door fully
for access to reduce the chance of injuries
from steam.
If additional browning is desired after the
food is almost fully cooked, switch to hot air
and increase the temperature for the last few
minutes until the desired color is achieved.
Rethermalizing in COMBI Mode
Rethermalization is the process of bringing
fully cooked, chilled food from storage tem-
perature to safe serving temperature without
loss of quality. COMBI Mode lends itself to
reheating food without the typical drying
and overbrowning. Foods to be rethermal-
ized should be in shallow pans with the
product distributed in an even thickness.
Temperatures between 250-300°F/120-
150°C are typically used for rethermaliza-
tion.
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