Manual

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