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Blodgett Combi Cooking Guide
SPECIAL TIPS & TECHNIQUES
7
"Mock Stir Fry" Dishes
Several variations of this dish are possible by
varying the meat, poultry or fish used, as
well as changing the sauces. A low-fat stir
fry, fajitas or Italian beef are just a few possi-
bilities.
Teriyaki Chicken (beef, pork or shrimp) is
easily prepared by mixing canned sliced
mushrooms, julienne sweet peppers (use
green, red and yellow for great color), juli-
enne Spanish onions and thin sliced bone-
less, skinless chicken breast with dark, thick
teriyaki sauce. Optionally add sliced bamboo
shoots or water chestnuts. Mix all well to
coat with teriyaki sauce. Spread in a shallow
layer on sheet pans and cook in Combi
Mode at 375°F/ 190°C for 10-15 minutes or
until done. Vegetables should still be firm.
Meat, poultry or shrimp should be fully
cooked with dark highlights on edges of
meat and vegetables. Serve over steamed
rice.
"Southern stir fry" is a good variation:
replace the teriyaki with thick barbeque
sauce and omit the oriental vegetables. Use
beef, pork or chicken and serve over red
beans and rice.
For quick fajita filling, omit the mushrooms
and oriental vegetables, and use fajita sauce
in place of teriyaki. Serve with wheat tor-
tillas.
Italian beef is quickly prepared by omitting
the oriental vegetables, adding chunks of
fresh tomatoes and using creamy Italian
salad dressing in place of the teriyaki. Serve
over fettucini or in a hero sandwich. Sliced
Italian sausage also works well in this prepa-
ration.
Bagels
Bagels can be produced in the COMBI by
preheating the oven to 350°F/177°C in
Combi Mode. Set Steam On Demand for
three minutes. Quickly load the proofed
bagels on sheet pans into the oven. Bake for
a total of 10-13 minutes. Dough formula-
tions vary widely, so you'll need to experi-
ment with exact times and temperatures.
Breaded Products
For best results, place breaded products on
screens or wire racks on sheet pans so bot-
toms brown and crisp properly (perforated
sheet pans also help). Bake in Combi Mode
at 375°F/190°C. If breading does not brown
but looks white and dry (or simply burns),
spray product with pan release next time
before cooking. Some fat is necessary for
proper browning. Most prepared and frozen
breaded products have sufficient fats in the
breading to brown properly without any
additions, but a few will require help.