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20
Operation
Cooking Tips
PREHEAT
485-575ºF (250-300ºC)
Blodgett recommends always preheating the oven
before cooking.
Preheat is used to heat an empty oven. To set the pre-
heat mode, select the Hot Air key and enter a temperature
above 485°C (250°C). PREHEAT is displayed. The time
can be set to maximum of 15 minutes. The timer will not
begin the countdown until the desired preheat tempera-
ture has been reached.
NOTE: Continuous operation is not available in preheat.
HOT AIR MODE
85-485ºF (30-250ºC)
• The hot air operating mode can be used for roasting,
grilling, baking and gratinating.
• Blodgett recommends that you keep the vent open
when roasting products at very high temperatures
• It is possible to roast breaded products such as
breaded sh and breaded pork chops. For maximum
effect, use enameled cast iron pans or silicone-coat-
ed baking sheets.
COMBI MODES
85-485ºF (30-250ºC)
• COMBI 1 is recommended for the roasting of all
kinds of meat cuts. The pores of the meat close
quickly, which prevents the juice from leaving the
meat. For long roast times at 175-265°F (80-130°C),
COMBI STEAMING 1 helps reduce shrinkage.
• COMBI 2 is recommended for roasts that should be
well-done, and if you want to use the juice for gravy.
At temperatures higher than 335°F (170°C), the
crust of the meat becomes nice and brown.
RETHERM MODE
85-355ºF (30-180ºC)
• Retherm is a very gentle process and therefore very
suitable for reheating.
• Use a core temperature probe to reach the perfect
end temperature.
• For the reheating of sous-vide products, etc., follow
the product reheating recommendations. Sous-vide
products should not be covered.
STEAM MODE
85-250ºF (30-120ºC)
• Blodgett recommends pre-steaming the oven for 8
minutes before loading product.
• Steaming at 212°F (100°C is recommended for all
kinds of hard vegetables, rice and pasta.
• Low temperature steaming at 85-211°F (70-80°C) is
recommended for sh.
• Forced steaming at 250°F (120°C) is an aggressive
and very rapid process, which should be used with
care.
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