Institutional food, Blodgett hydrovection cooking guide – Blodgett HV-Cooking Guide User Manual
Page 14
Blodgett Hydrovection Cooking Guide
14
Time & Temperature Recommendations
(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food, pan
size/fullness and opening oven during cooking will affect cooking times.)
INSTITUTIONAL FOOD
% Fan Vent
Menu Item
Stage Mode Temp TIme Humidity Speed Position
Chicken Patty
1
Hydro 350F 15 min
30%
High
Closed
Frozen Pizza
1
Hydro 350F 12 min
30%
High
Closed
French Fries
1
Hydro 450F
1 min
30%
High
Closed
2
Hot Air 450F 11 min
0%
High
Open
3
Hot Air 450F
3 min
0%
High
Open
Chicken Nuggets
1
Hydro 400F
2 min
30%
High
Closed
2
Hydro 400F
7 min
30%
High
Open
3
Hot Air 425F
2 min
0%
Turbo
Open
Grilled Cheese
1
Hydro 350F
3 min
30%
High
Closed
2
Hydro 350F
3 min
30%
High
Open
Tamales
1
Hydro 212F 30 min
100%
High
Closed