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Фрагмент инструкции
A special rack is available for this application to help hold the birds upright. A 2-1/2 - 3 lb/1-1.5 kilo bird will cook in roughly 35 minutes. Cleanup is simple with the standard spray hose and washing procedure. Low-fat "Oven Fried" Chicken Dredge skinless chicken pieces in seasoned flour, dip in lightly beaten egg whites and coat with bread crumbs that have been moistened with salad oil. Bake at 375°F/190°C on wire racks. Chicken may be cooked on sheet pans, but will not brown well on bottom. Do not omit oil from bread crumbs completely or they will not brown properly. Rethermalizing Bagged Products (Sous Vide) Many operators are using "cook chill" systems or purchasing fully cooked products in heat resistant bags. These products can be reheated in the bag (check for maximum heat tolerance), but you will generally see better results by removing the product from the bag and reheating in shallow pans in either steam or combi mode. The bags protect the product but also act as insulators, significantly slowing down the reheating of the product. Rethermalizing in steam mode may result in condensate on the product changing the consistency. Rethermalizing in combi mode between 250-275°F/120-135°C will minimize condensation and allow rapid reheating. Blodgett BCX-BX Combi Cooking Guide SPECIAL TIPS & TECHNIQUES Some Common Baking Problems & What Causes Them Muffins have a tendency to lean to one side because of the air currents in a convection oven. If you experience this problem, try preheating the oven an extra 50°F/30°C, load the product quickly and turn the oven off for 5 minutes. Turn the oven back on at the normal convection oven baking temperature and bake until done (this allows the muffins to develop some structure before being blown around). Light batters for cakes that blow to one side or exhibit severe rippling can be handled in the same manner as the muffins. Over-browning around the pan's edges is generally an indication the temperature is too high for that product or load (increasing the load in an oven will change the air flow, which sometimes causes overbrowning). Try reducing the temperature 25°F/15°C, spread the load more evenly in the oven, or bake in smaller batches. The top shelf browns faster than the others. Air is circulated around a baffle at the back or one side of the oven (the fan draws air in from the center). Freshly reheated air from the top of the baffle (in ovens with a rear- mounted fan) hits the top pan first. Radiant heat from the top of the oven also contributes to faster browing on the top shelf. This is typical of convection ovens. Either allow more space between the top of the oven and the uppermost pan or remove the top pan earlier than the others. Muffins are too dark, gummy on the inside, do not rise properly, or "explode" halfway through baking. Muffins are chemically leavened with baking powder and baking soda. If there is too little heat, the leavening agents do not react and the muffins do not rise properly. Longer baking times will produce a muffin with a dry, overbrowned exterior and a gummy interior, or exhibit "exploding" when the heat finally reaches the interior. The rising interior splits open the fully set exterior and the muffin explodes. Use a higher temperature to allow the muffin to rise quickly. You may need to reduce the temperature for the second half of the baking time so the fully risen muffins do not overbrown while they set up. Blodgett BCX/BX Combi Cooking Guide BAKED GOODS Time & Temperature Recommendations (All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan size/fullness and opening oven during cooking will affect cooking times.) Temp Cook Menu Item Mode F/C Time Comments PIES & CAKES & DESSERTS Mile high apple pie hot air 350/175 50 min pie tins on wire racks Cherry pie hot air 350/175 40 min pie tins on wire racks Strawberry rhubarb pie hot air 350/175 50 min pie tins on wire racks Dutch apple pie combi 350/175 50 min pie tins on wire racks Cake layers hot air 300/150 25 min sheet pans Apple coffee cake hot air 300/150 25 min also test in combi mode Sour cream coffee cake hot air 300/150 25 min also try in combi mode Cheesecake combi 325/165 1 hr Angelfood cake hot air 325/165 50 min tube pans on wire racks Carrot cake layers hot air 325/165 25 min sheet pans Cherry crisp combi 325/165 30 min 2-1/2" pan, uncovered Hot seasoned apples combi 250/120 15 min 2-1/2" pan, uncovered Cherry strudel hot air 350/175 30 min Chocolate brownies hot air 325/165 25 min sheet pans Indian pudding steam NA 35 min 2-1/2" solid pan COOKIES Oatmeal raisin cookies hot air 325/165 15 min Peanut butter choc. chunk hot air 300/150 12 min higher temp for crispier cookie Butter sugar cookies combi 300/150 10 min also try on hot air Bear claws combi 350/175 20 min also test in hot air White chocolate fudge cookies hot air 300/150 15 min MUFFINS Blueberry muffins hot air 350/175 20 min preheat to 400F/2...
Эта инструкция также подходит к моделям:Микроволновые печи - BCX -14 (915.31 kb)