Blodgett HV-Cooking Guide - Manual (Page 11)

Blodgett Hydrovection Cooking Guide
11
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.)
POULTRY & BEEF
% Fan Vent
Menu Item Stage Mode Temp TIme Humidity Speed Position
POULTRY
3.5 lb Whole Chicken* 1 Hydro 350F 165F 30% High Closed
3.5 lb Whole Chicken 1 Hydro 350F 45 min 30% Low Closed
Baked Chicken 1 Hydro 350F 25 min 30% High Closed
Chicken Cordon Bleu 1 Hydro 350F 20 min 30% High Closed
Turkey 1 Hydro 325F 45 min 30% Low Closed
Whole Chicken on Rack 1 Hydro 350F 45 min 40% Low Closed
1/2 Chicken 1 Hydro 350F 25 min 40% Low Closed
*This recipe uses the core probe with a hold temperature of 165F.
BEEF
Hamburger 1 Hydro 400F 10 min 30% High Closed
Hot Dogs 1 Hydro 121F 10 min 100% Low Closed
Roast Beef 1 Hot Air 275F 90 min 0% Low Closed
Prime Rib 1 Hot Air 275F 90 min 0% Low Closed
Meat Loaf 1 Hydro 325F 40 min 30% Low Closed