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As with any new equipment, a little orientation at the outset can save frustration and trouble later. Blodgett COMBI authorizes a trained service agent to inspect all new installations at no cost to you. If you have not had a startup inspection, please call the Blodgett Service Department at 800-331-5842. You will be given the number of your local service company so you can schedule a startup at a convenient time. This guide is organized in three sections: • A general explanation of how each mode works and when to use it; • Special tips and techniques on preparing items using the unique properties of your combi/oven steamer; • Time and temperature tables with typical products and how to cook them. Your comments and suggestions for improving this guide are always welcome. Please feel free to contact us at 800-331-5842 for service assistance, cooking advice, availability of accessories or general questions. Enjoy your SYNERGY COMBI oven/steamer! STEAM MODE When to use the Steam Mode The steam mode is ideal for products that are typically boiled, simmered or poached, including vegetables, rice, shellfish, and waxy potatoes. Many seafood items lend themselves to poaching in the steam mode, as do some poultry and meat dishes. Rice requires the addition of water or a cooking liquid when steaming. Cooking dry pasta in the steam mode is not recommended. How the Steam Mode Works The fan circulates pressureless steam throughout the cooking cavity, producing a convection effect. This allows the steam mode to cook at lower temperatures than pressurized steam cookers without significant increases in cooking times. Pressureless steam preserves the texture and color of foods better than boiling or pressure cooking. The lower temperature does not destroy vitamin content. Tips for Cooking in the Steam Mode Cooking times should be measured from the time the window is fully fogged over, indicating that the cooking cavity has completely filled with steam. Because your unit is cooking with pressureless convection steam, maximizing the exposed surface area of the food to be cooked will yield best results. Covering the pans with film or foil, using deep pans, or crowding the pans too close together without room for air circulation will slow down the steaming process considerably and may result in uneven cooking. Shallow (2-1/2”) steam pans are recommended for best results. Solid foods which do not require liquid to be added or saved will cook fastest in perforated pans. This is especially true of frozen foods, which tend to accumulate condensate in solid pans. Your steamer is a pressureless cooker. This allows you to open the door at any time in the cooking cycle to add or remove products. 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. Steam On Demand This EXCLUSIVE blodgett feature allows you to inject up to eight minutes of steam at any time during the cook cycle. A simple timer and push button combination puts you in control. This feature is great for crusty breads, to retard browning and to kick-start the cooking process with heavy loads. Vario Steam While the steam mode is generally 212°F/100°C, this EXCLUSIVE blodgett feature allows you to poach in the steam mode at approximately 170-180°F/77-82°C. Blodgett Combi Cooking Guide HOT AIR MODE When to use the Hot Air Mode The Hot Air Mode is best suited to those items that require a dry cooking environment or rapid browning. Most bakery items (cookies, cakes, muffins, etc.) will be cooked in the Hot Air Mode, although many yeast- leavened products (breads and rolls, croissants, Danish pastries) will yield excellent results in Combi Mode as well. The Hot Air Mode can be used to pre-brown meats for braising or to intensify the final browning of roasts that have been completed in Combi Mode. How the Hot Air Mode Works The Hot Air Mode operates exactly like the familiar convection oven. When adapting recipes written for static ovens (e.g., deck ovens or restaurant-range type ovens), you will generally need to reduce temperatures 25-50°F/15-30°C. Moving (convected) hot air transfers heat to your food more efficiently than static air, allowing you to cook at lower temperatures. Set the thermostat to the desired temperature and allow the oven to fully preheat before beginning to cook. The small red thermometer light next to the thermostat will light up during preheating. When it goes out, the oven is up to temperature. This light will come on again periodically during operation, indicating that the hot air elements or burners are active. Tips for Cooking in the Hot Air Mode Because your unit is cooking with convected hot air, maximizing the exposed surface area of the food to be cooked will yield the best results. Covering the pans with film and/or foil, using deep pans or crowding the pans too close together without...