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Chris 05/13/08 |
HELP We have bought frozen pre made Chicken Cordon Bleu from Sysco and need to cook a lot at one time. Would we need to add more time in the oven and how to arrange them? Instuctions are 33 minutes at 400 degrees. We have a total of 120 to cook. We can use two or 3 ovens. |
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ellen 05/14/08 |
Good thinking. You MUST preheat the ovens at least 20 minutes. You must keep a single layer on the pans, so take out your pan and see how many fit; and they will be better if you can leave some space in between the pieces. If you do 2 pans at once, you must swap them top to bottom rack half way through. You may need all your ovens. Allow 50 minutes, but start watching after about 40. |
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Lisa 06/15/08 |
Ellen, Could you put the pieces on their side to get more in a pan? Then transfer to chafing dish and put sauce on top? |
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ellen 06/16/08 |
If you put them too close together, they do not crisp up and part of the charm of the item is the contrast of slightly crispy outside with creamy inside. Consider a counter top convection oven (borrow?) for excellent additional oven room for this task. |
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Lisa 06/16/08 |
I estimate only 14 at a time in a chafing pan size foil pan. If I take frozen and thaw in Fridge for a few days - will this cut baking time? Also with convention oven - can I expect less time baking? I have (1) convention oven w/three racks. Two conventional ovens with two racks. |
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ellen 06/16/08 |
It sounds like you have enough ovens to do these flat as long as the rest of the meal does not need the oven. Yes, you want to drop the temp 25-40 degrees and start checking at about 3/4 the cooking time (sacrifice one breast to poking and piercing). I would cook on large flat baking sheets and transfer to chafing dishes. I would not thaw first unless I called the manufacturer customer service to check on it. Some frozen items do fine thawed, but some do not. See the caution above about swapping multiple racks top to bottom. |
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ellen 06/16/08 |
That is yes for the convection oven you drop... |