Blodgett HV-Cooking Guide - Manual (Page 4)

Blodgett Hydrovection Cooking Guide
HYDRO MODE
4
food with film and/or foil will defeat the con-
vection effect, and is not necessary to prevent
scorching or drying because of the moisture
present during Hydro cooking. The moisture
remains dry at temperatures above approxi-
mately 275°F/ 135°C, and will not appear as
condensate on the door.
If additional browning is desired after the food
is almost fully cooked, switch to hot air and
increase the temperature for the last few min-
utes until the desired color is achieved.
Rethermalizing in Hydro Mode
Rethermalization is the process of bringing
fully cooked, chilled food from storage tem-
perature to safe serving temperature without
loss of quality. Hydro Mode lends itself to
reheating food without the typical drying and
overbrowning. Foods to be rethermalized
should be in shallow pans with the product
distributed in an even thickness. Temperatures
between 250-300°F/120-150°C are typically
used for rethermalization.