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Baked goods, Blodgett hydrovection cooking guide – Blodgett HV-Cooking Guide User Manual

Page 10

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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