Manual

Blodgett Hydrovection Cooking Guide

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.)

SEAFOOD & CASSEROLES

% Fan Vent

Menu Item Stage Mode Temp Time Humidity Speed Position

SEAFOOD

Baked Sole (1 hotel pan) 1 Hydro 350F 10 min 30% Low Closed

Breaded Fish 1 Hydro 350F 10 min 30% Low Closed

Shrimp 1 Hydro 121F 10 min 100% Low Closed

Salmon 1 Hydro 212F 10 min 100% Low Closed

Orange Roughy 1 Hydro 300F 8 min 40% Low Closed

CASSEROLES

Frozen Macaroni & Cheese 1 Hydro 300F 4 min 100% High Closed

2 Hot Air 300F 21 min 30% High Closed

3 Hot Air 350F 15 min 30% High Open

Fresh Macaroni & Cheese 1 Hot Air 300F 25 min 0% High Open

Frozen Lasagna 1 Hydro 300F 30 min 30% High Closed

2 Hydro 350F 5 min 30% High Open

3 Hydro 350F 25 min 30% High Open

Lasagna 1 Hydro 350F 15 min 100% Low Closed

2 Hydro 350F 5 min 30% High Open

3 Hot Air 300F 2 min 0% High Open

Casserole 1 Hydro 350F 30 min 30% Low Closed