Blodgett HV-Cooking Guide - Manual (Page 12)

Blodgett Hydrovection Cooking Guide
12
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.)
SEAFOOD & CASSEROLES
% Fan Vent
Menu Item Stage Mode Temp Time Humidity Speed Position
SEAFOOD
Baked Sole (1 hotel pan) 1 Hydro 350F 10 min 30% Low Closed
Breaded Fish 1 Hydro 350F 10 min 30% Low Closed
Shrimp 1 Hydro 121F 10 min 100% Low Closed
Salmon 1 Hydro 212F 10 min 100% Low Closed
Orange Roughy 1 Hydro 300F 8 min 40% Low Closed
CASSEROLES
Frozen Macaroni & Cheese 1 Hydro 300F 4 min 100% High Closed
2 Hot Air 300F 21 min 30% High Closed
3 Hot Air 350F 15 min 30% High Open
Fresh Macaroni & Cheese 1 Hot Air 300F 25 min 0% High Open
Frozen Lasagna 1 Hydro 300F 30 min 30% High Closed
2 Hydro 350F 5 min 30% High Open
3 Hydro 350F 25 min 30% High Open
Lasagna 1 Hydro 350F 15 min 100% Low Closed
2 Hydro 350F 5 min 30% High Open
3 Hot Air 300F 2 min 0% High Open
Casserole 1 Hydro 350F 30 min 30% Low Closed