Hydrovection Cooking Guide Tips and tricks for getting the most from your Hydrovection oven 52776 Rev C (1/12)
Your NEW Hydrovection oven is a versatile, easy to use tool that will help you produce better food with less time and effort. As with any new equipment, a little orientation at the outset can save frustration and trouble later. Blodgett authorizes a trained service agent to inspect all new installations at no cost to you. If you have not had a startup inspection, please call the Blodgett Service Department at 802-658-6600.
HYDRO MODE When to use the Hydro Mode The Hydro Mode is ideal for most high-protein, center-of-the-plate items: roasted meats, baked poultry and baked fish. It does an excellent job on casserole type dishes such as lasagna, baked macaroni and meatloaf which must be cooked to a safe internal temperature without overcooking the exterior. Braising meats such as spare ribs, corned beef or pot roast is easily done in Hydro Mode at temperatures of 225-250°F/105-120°C.
HYDRO MODE food with film and/or foil will defeat the convection 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 approximately 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 minutes until the desired color is achieved.
HOT AIR MODE When to use the Hot Air Mode Tips for Cooking in the Hot Air Mode The Hot Air Mode is best suited to those items that require a dry cooking environment or rapid browning. Most bakery items (cookies, cakes, muffins, etc.) will be cooked in the Hot Air Mode, although many yeast-leavened products (breads and rolls, croissants, Danish pastries) will yield excellent results in Hydro Mode as well.
SPECIAL TIPS & TECHNIQUES Basic Times & Temperatures Although there is a detailed cooking guide in this manual, most foods can be prepared using a very simple approach. Casseroles (e.g., lasagna, baked macaroni, etc.) and mediumsized roasts can be cooked in Hydro Mode at 300°F/150°C. Foods to be crisped (breaded foods, chicken pieces with skin, etc.) do well in Hydro Mode at 375°F/190°C. Most baked goods perform well at 300-325°F/150-165°C in Hot Air Mode. Cook vegetables, rice and shellfish in Hydro Mode.
SPECIAL TIPS & TECHNIQUES 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.
SPECIAL TIPS & TECHNIQUES Some Common Baking Problems & What Causes Them Muffins have a tendency to lean to one side because of the air currents in a convection oven. You may either need to adjust the fan reversal or begin with low fan and finish with high fan. Light batters for cakes that blow to one side or exhibit severe rippling can be handled in the same manner as the muffins.
BAKED GOODS 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 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.
POULTRY & BEEF 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.) % Menu Item Stage Mode Temp TIme Humidity Fan Vent Speed Position POULTRY 3.5 lb Whole Chicken* 1 Hydro 350F 165F 30% High Closed 3.
SEAFOOD & CASSEROLES 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.
VEGETABLES 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 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.
