Blodgett HV-Cooking Guide - Manual (Page 7)

Blodgett Hydrovection Cooking Guide
SPECIAL TIPS & TECHNIQUES
7
Bagels
Bagels can be produced in the Hydrovection
by preheating the oven to 350°F/177°C in
Hydro Mode. Quickly load the proofed bagels
on sheet pans into the oven. Bake in Hydro
mode with 100% moisture for 2 minutes,
then switch to hot air for a total combined
time of 10-13 minutes. Dough formulations
vary widely, so you’ll need to experiment with
exact times and temperatures.
Breaded Products
For best results, place breaded products on
screens or wire racks on sheet pans so bot-
toms brown and crisp properly (perforated
sheet pans also help). Bake in Hydro Mode at
400°F/204°C. If breading does not brown but
looks white and dry (or simply burns), spray
product with pan release next time before
cooking. Some fat is necessary for proper
browning. Most prepared and frozen breaded
products have sufficient fats in the breading to
brown properly without any additions, but a
few will require help.
Mock “Rotisserie” Chicken
Rotisserie cooking produces juicy, attrac-
tive whole chickens, but it’s slow and a mess
to clean up afterwards. A good substitute,
with similar flavor and appearance, can be
achieved by roasting whole birds (prepared
with your favorite marinade or rub) upright on
wire racks in Hydro Mode at 375°F/190°1. A
special rack is available for this application to
help hold the birds upright. A 2-1/2 - 3 lb/1-
1.5 kilo bird will cook in roughly 35 minutes.
Cleanup is simple with the standard spray
hose and washing procedure.
Rethermalizing Bagged Products
(Sous Vide)
Many operators are using “cook chill” systems
or purchasing fully cooked products in heat
resistant bags. These products can be reheat-
ed in the bag (check for maximum heat toler-
ance), but you will generally see better results
by removing the product from the bag and
reheating in shallow pans in Hydro mode. The
bags protect the product but also act as insu-
lators, significantly slowing down the reheat-
ing of the product. Rethermalizing in steam
mode may result in condensate on the prod-
uct changing the consistency. Rethermalizing
in Hydro mode between 250-275°F/120-
135°C will minimize condensation and allow
rapid reheating.
Low-fat “Oven Fried” Chicken
Dredge skinless chicken pieces in seasoned
flour, dip in lightly beaten egg whites and
coat with bread crumbs that have been moist-
ened with salad oil. Bake at 375°F/190°C on
wire racks. Chicken may be cooked on sheet
pans, but will not brown well on bottom. Do
not omit oil from bread crumbs completely or
they will not brown properly.