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Blodgett Combi Cooking Guide
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 signifi-
cant increases in cooking times. Pressureless
steam preserves the texture and color of
foods better than boiling or pressure cook-
ing. 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, indi-
cating that the cooking cavity has complete-
ly 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 consider-
ably and may result in uneven cooking.
Shallow (2-1/2”) steam pans are recom-
mended 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 prod-
ucts. 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 fea-
ture allows you to poach in the steam mode
at approximately 170-180°F/77-82°C.
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