Baked goods, Blodgett hydrovection cooking guide – Blodgett HV-Cooking Guide User Manual
Page 10
Blodgett Hydrovection Cooking Guide
10
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.)
BAKED GOODS
% Fan Vent
Menu Item
Stage Mode Temp Time Humidity Speed Position
BREADS AND ROLLS
White Rolls
1
Hot Air 350F 15 min
0%
High
Open
Wheat Rolls
1
Hydro 325F
2 min
30%
Low
Closed
2
Hot Air 325F 15 min
0%
Low
Closed
Dinner Rolls
1
Hot Air 350F
6 min
0%
High
Closed
2
Hot Air 350F
6 min
0%
High
Open
3
Hot Air 325F
3 min
0%
Low
Open
Wheat Bread
1
Hot Air 350F 20 min
0%
High
Closed
2
Hot Air 350F 15 min
0%
High
Open
French Bread
1
Hydro 350F
1 min
100%
Low
Closed
2
Hot Air 350F 15 min
0%
High
Closed
3
Hot Air 350F
5 min
0%
High
Open
Muffins
1
Hot Air 350F
7 min
0%
Low
Closed
2
Hot Air 350F
7 min
0%
Low
Open
3
Hot Air 350F
6 min
0%
High
Open
Croissants
1
Hot Air 350F 15 min
0%
Low
Closed