Operation
13
BCP Cooking Modes
STEAM MODE
The steam mode provides 100% humidity in the
cooking chamber. Use the steam mode for the folĆ
lowing applications:
Low Temperature Steaming
Steaming at 150Ć195°F (65Ć90°C) is recomĆ
mended for delicate products such as fish.
Steaming fresh vegetables such as carrots, asparĆ
agus, and beans at 175°F (80°C) for 5 to 10 minĆ
utes produces products that keep their color and
crispness.
Traditional Steaming
Steaming at 208Ć212°F (98Ć100°C) is recomĆ
mended for all kinds of root vegetables, potatoes,
pasta, rice and meat.
Forced Steaming
Steaming at 250°F (120°C) can be used for vegeĆ
tables that need further processing and for faster
preparation of pasta, rice, hard root vegetables
and frozen vegetables. Forced steaming should
be used with care.
Tips for Using the Steam Mode
D We recommend that you start the steaming proĆ
cess 8 minutes before you place the products
in the oven chamber. For food safety reasons,
the oven automatically checks the water in the
steam generator. If the water temperature is beĆ
low 150°F (65°C), the tank is emptied, refilled
and the water is heated.
D To get the oven ready for production quickly and
to ensure a perfect start of the steaming proĆ
cess, we recommend that you cool down the
oven chamber to 175°F (80°C). To lower the
temperature quickly, use the Cool Down mode
and open the door.
If the oven is not connected to a soft water
plant, the Steam mode cannot function properĆ
ly.
RETHERM MODE
Reheating is a very gentle process 70Ć350°F
(20Ć180°C). The program operates with low fan
speed and adds a carefully calculated amount of
humidity which maintains the nice appearance
and taste of the product.
Tips for Using Retherm
D To quicker retherming, products should not be
covered.
D For best results, use a core temperature probe.
D When retherming sousĆvide products, follow
supplier recommendations.
Recommended Times & Temperatures
D 8 to12 minutes at 285°F (140°C) for plated
meals with rice, meat and vegetables.
D 40 to 60 minutes at 250Ć285°F (120Ć140°C) for
whole roasts, stews and sauces.
D 20 to 30 minutes at 250°F (120°C) for pasta and
rice.
PROOFING MODE
The oven is designed to maintain the perfect huĆ
midity for all products that need to be proofed beĆ
fore they are baked.
For your convenience, the Blodgett BCP has a
preset program called Semiautomatic Bread". In
this program the bread is proofed and baked in the
same process.
Recommended Times & Temperatures
D Low temperature and long proofing time of 90°F
(32°C) for 45 minutes for 14Ć28 ounces
(400Ć800g) loaves of bread
D High temperature and short proving time 100°F
(38°C) for 25 minutes for 2Ć7 ounce (60Ć200g)
rolls and baguettes.
PREHEAT MODE
In this mode the oven will preheat to 575_F
(300_C) for 15 minutes. The oven will then autoĆ
matically lower to 480_F (249_C) to protect the adĆ
vanced electronic components. We recommend
preheating the oven 80Ć100_F (27Ć38_C) above
the cook temperature.