Baked goods, Blodgett hydrovection cooking guide – Blodgett HV-Cooking Guide User Manual
Page 9
Blodgett Hydrovection Cooking Guide
9
% Fan Vent
Menu Item
Stage Mode Temp Time Humidity Speed Position
PIES & CAKES & DESSERTS
Chocolate Sheet Cake
1
Hot Air 325F 12 min
0%
Low
Closed
2
Hot Air 325F
4 min
0%
Low
Open
White Sheet Cake
1
Hot Air 325F 14 min
0%
High
Closed
8” Layer Cake
1
Hot Air 325F 10 min
0%
Low
Closed
2
Hot Air 325F 15 min
0%
Low
Open
Brownies (half sheet pan)
1
Hot Air 325F 10 min
0%
Low
Closed
2
Hot Air 325F 15 min
0%
Low
Open
Brownies (full sheet pan)
1
Hot Air 325F 10 min
0%
Low
Closed
2
Hot Air 325F 25 min
0%
Low
Open
Custard
1
Hydro 170F 40 min
100%
Low
Closed
Puff Pastry
1
Hot Air 325F 15 min
0%
Low
Closed
Pie
1
Hydro 350F 20 min
20%
Low
Closed
Cheesecake
1
Hot Air 275F 40 min
0%
Low
Closed
COOKIES
Sugar
1
Hot Air 350F 12 min
0%
Low
Closed
Chocolate Chip
1
Hot Air 325F 12 min
0%
High
Open
Peanut Butter
1
Hot Air 325F 15 min
0%
Low
Closed
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.)
BAKED GOODS