August 2005

Published monthly by Blodgett       44 Lakeside Avenue, Burlington, VT 05401       800-331-5842                www.blodgett.com

Riddle of the Month:  Bill bets Craig $100 that he can predict the score of the hockey game before it starts. Craig agrees, but loses the bet. Why did Craig lose the bet?   (see answer below)

September 23-25, 2005

Anaheim Convention Center

Anaheim, California, USA

Visit Blodgett at NAFEM 2005, Booth #2620

for the latest advancements in foodservice cooking equipment.

The Best Baking Oven on the Market

Introducing the Blodgett XR8-G Mini Rack Oven

The NEW Blodgett XR8-G mini-rack oven gives you the speed of convection cooking and roasting with the best bake ever.

Quality Performance - The XR8-G features a continuously rotating 8 pan rack and unique airflow system that moves large amounts of air at low velocity to ensure a consistently even bake every time. The XR8-G is so consistent you can load your oven and walk away, no need to check product or turn the pans.

Features that Add Value - The XR8-G features an internal steam system capable of producing large volumes of steam for up to two minutes - perfect for thick, shiny crusts and artesian style breads. The use of steam greatly decreases the cook time. In fact, the XR8-G bakes 20-30% faster than traditional convection and deck ovens*.

The blower delay feature allows the convection fan to be turned off for up to 20 minutes - ideal for baking delicate products such as puff pastry and filo.

The unique Blodgett rack slide system enables the operator to quickly adjust slide spacing from 1 to 4 inches in any configuration. Patent Pending

Rapid cool down for allows you to switch from high to low temperature baking in minutes.

Quick, Easy Cleanup - Both the slides and rack can be easily removed without tools for quick dishwasher cleaning. The entire oven can be cleaned and ready to go in less than 15 minutes.

The Perfect Companion - Stack your XR8-G on the NEW Blodgett XBP-16 pan proofer to complete your baking center. The XBP-16 features internal humidity, digital controls, removable side shelves for easy cleaning, and five pre-programmed humidity settings.

* Based on field test results.

Click Here to view the spec sheet for the Blodgett Mini Rack Oven and Proofer.

French Baguettes

Click here for recipe

The Blodgett XR8-G rotating rack oven features an internal steam system that injects the desired volume of steam into the oven cavity for up to two minutes. Using steam for bread products creates thick, shiny crusts. If you have never used steam during baking you might want to experiment with steam volume and duration. Here are a few tips to get you started:

• Add 1 minute of steam in the beginning of your bake cycle to add color to your crust.

• Add 1-2 minutes of steam in the beginning of your bake cycle for a thicker crust.

• For larger loaves, add another minute of steam during the middle of the bake cycle.

After using steam, simply press the vent button on the XR8-G control. This quickly evacuates the steam from the cavity of the oven during the bake cycle to brown the product. Be sure to close the vent at least one minute after evacuating the steam.

Quick and Easy Cleanup

The entire XR8-G can be cleaned and ready to go in less than 15 minutes. Just follow these easy steps to clean your oven:

1. Pull up on the spring loaded pin on the bottom of the oven rack.

2. Slide the rack out of the oven and wash in your dishwasher.

3. Clean the interior of the oven cavity.

4. Reinstall the oven rack. Be sure the alignment plate on the top of the rack slides into the bracket on the top of the oven.

5. Realign the spring loaded pin.

Patent Pending

PRINTABLE VERSION

Riddle of the Month Answer:  Bill said the score would be 0-0 and he was right. Before the game starts, the score is always 0-0.

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Copyright G.S. Blodgett Corporation 2005