Blodgett HV-Cooking Guide - 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