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. You will be given the number of your local service company so you
can schedule a startup at a convenient time.
This guide is organized in three sections:
• A general explanation of how each mode works and when to use it;
• Special tips and techniques on preparing items using the unique properties of your combi/
oven steamer;
• Time and temperature tables with typical products and how to cook them.
Your comments and suggestions for improving this guide are always welcome. Please feel free to
contact us at 802-658-6600 for service assistance, cooking advice, availability of accessories or general questions.
Enjoy your BLODGETT Hydrovection !
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. Breads, rolls
and other yeast-raised products will exhibit
greater “oven-spring” when baked in the
Hydro Mode. Specialty breads such as French
bread, soft pretzels and bagels are also possible.
How the Hydro Mode Works
The Hydro Mode combines the effects of
both moisture and hot air convection for
improved yields, shorter cooking times and
juicier products. It will reduce, but not eliminate, browning (carmelization is a function of
temperature, increasing at higher temperature
settings). Because foods cooked in the Hydro
Mode are not drying out as they would in a
typical convection oven, they brown more
slowly, allowing the heat to reach the interior
of the product before the outside becomes
scorched or dried out. As the steam produced
in Hydro Mode condenses on the food surface, it efficiently transfers its heat to the food,
resulting in shorter average cooking times
than in a similar dry oven.
The Hydro Mode gives priority to the hot air
thermostat setting. The oven bakes and roasts
in a similar manner to the familiar convection oven, but adds moisture intermittently
throughout the cooking process. The moisture production is automatic and is thermo-
statically controlled to produce the optimum
humidity for the baking or roasting temperature selected (the ideal relative humidity at a
given temperature is predetermined: too little
moisture would allow excess shrinkage, while
too much would waste energy as the oven
struggles to maintain the hot air temperature
setting). Your Hydrovection produces moisture and hot air alternately during the cooking
cycle for energy conservation; both moisture
and hot air are present in the cooking cavity
simultaneously for optimal food preparation.
Tips for Cooking in the Hydro Mode
The Hydro Mode uses hot air in the same
manner as a convection oven; recipes adapted
for convection ovens translate well to Hydro
cooking. Recipes developed for static ovens
without moving air will typically require a
temperature reduction of 25-50°F/14-28°C.
Because moisture transfers heat more efficiently than dry air, you will generally experience shorter cooking times in the Hydro
Mode than in a comparable convection oven.
A 10-15% reduction in cooking time is common, although actual results will vary widely
by product and original cooking technique.
Lowering the temperature beyond the initial adaptation for convection oven cooking
and keeping the original baking and roasting times will optimize yields. Most operators
will choose a combination of slightly faster
cooking times and slightly higher yields. The
choice of which to optimize is yours.
Shallow pans are recommended for best
results. Both the moisture and convected
hot air transfer heat to the food’s surface.
Increasing the food surface area relative to its
volume (i.e., multiple shallow pans instead of
a few deep pans) will give the fastest cooking
times and most even cooking. Covering the
Blodgett Hydrovection Cooking Guide
3
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.
Rethermalizing in Hydro Mode
Rethermalization is the process of bringing
fully cooked, chilled food from storage temperature to safe serving temperature without
loss of quality. Hydro Mode lends itself to
reheating food without the typical drying and
overbrowning. Foods to be rethermalized
should be in shallow pans with the product
distributed in an even thickness. Temperatures
between 250-300°F/120-150°C are typically
used for rethermalization.
4
Blodgett Hydrovection Cooking Guide
HOT AIR MODE
When to use 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. The Hot Air Mode can be used
to pre-brown meats for braising or to intensify
the final browning of roasts that have been
completed in Hydro Mode.
How the Hot Air Mode Works
The Hot Air Mode operates exactly like the
familiar convection oven. When adapting
recipes written for static ovens (e.g., deck
ovens or restaurant-range type ovens), you
will generally need to reduce temperatures
25-50°F/14-28°C. Moving (convected) hot air
transfers heat to your food more efficiently
than static air, allowing you to cook at lower
temperatures.
Tips for Cooking in the Hot Air Mode
Because your unit is cooking with convected
hot air, maximizing the exposed surface area
of the food to be cooked will yield the best
results. Covering the pans with film and/or
foil, using deep pans or crowding the pans
too close together without room for air circulation will slow down the cooking process
considerably and may result in uneven cooking.
Cakes may be baked using pan inserts for
greater volume and square corners. Use specialized pans (e.g., muffin tins) as necessary.
If you observe over-browning around the
edges of the product with a light or undercooked center area, the temperature may be
set too high for that product. Undercooked
interiors with a burnt or overdone surface are
also an indication that the temperature is too
high.
Set the thermostat to the desired temperature
and allow the oven to fully preheat before
beginning to cook.
Blodgett Hydrovection Cooking Guide
5
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.
Frozen Pizza
Pizza tends to overbrown in convection ovens
without ever getting a good bottom crust.
Bake frozen pizza at 350°F/175°C in Hydro
Mode to reduce scorching the toppings. Use
perforated sheet pans or sprinkle coarse cornmeal on solid pans to prevent a soggy bottom
crust.
should still be firm. Meat, poultry or shrimp
should be fully cooked with dark highlights on
the edges of meat and vegetables. Serve over
steamed rice.
“Southern stir fry” is a good variation: replace
the teriyaki with thick barbeque sauce and
omit the oriental vegetables. Use beef, pork or
chicken and serve over red beans and rice.
For quick fajita filling, omit the mushrooms
and oriental vegetables, and use fajita sauce in
place of teriyaki. Serve with wheat tortillas.
Italian beef is quickly prepared by omitting
the oriental vegetables, adding chunks of fresh
tomatoes and using creamy Italian salad dressing in place of the teriyaki. Serve over fettucini
or in a hero sandwich. Sliced Italian sausage
also works well in this preparation.
“Mock Stir Fry” Dishes
Several variations of this dish are possible by
varying the meat, poultry or fish used, as well
as changing the sauces. A low-fat stir fry, fajitas or Italian beef are just a few possibilities.
Teriyaki Chicken (beef, pork or shrimp) is easily prepared by mixing canned sliced mushrooms, julienne sweet peppers (use green, red
and yellow for great color), julienne Spanish
onions and thin sliced boneless, skinless
chicken breast with dark, thick teriyaki sauce.
Optionally add sliced bamboo shoots or water
chestnuts. Mix all well to coat with teriyaki
sauce. Spread in a shallow layer on sheet pans
and cook in Hydro Mode at 375°F/ 190°C
for 10-15 minutes or until done. Vegetables
6
Blodgett Hydrovection Cooking Guide
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.
Breaded Products
For best results, place breaded products on
screens or wire racks on sheet pans so bottoms 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, attractive 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 reheated in the bag (check for maximum heat tolerance), 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 insulators, significantly slowing down the reheating of the product. Rethermalizing in steam
mode may result in condensate on the product changing the consistency. Rethermalizing
in Hydro mode between 250-275°F/120135°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 moistened 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.
Blodgett Hydrovection Cooking Guide
7
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.
Over-browning around the pan’s edges is
generally an indication the temperature is
too high for that product or load (increasing
the load in an oven will change the air flow,
which sometimes causes overbrowning). Try
reducing the temperature 25°F/14°C, spread
the load more evenly in the oven, or bake in
smaller batches.
Muffins are too dark, gummy on the inside,
do not rise properly, or “explode” halfway
through baking. Muffins are chemically leavened with baking powder and baking soda.
If there is too little heat, the leavening agents
do not react and the muffins do not rise properly. Longer baking times will produce a muffin with a dry, overbrowned exterior and a
gummy interior, or exhibit “exploding” when
the heat finally reaches the interior. The rising
interior splits open the fully set exterior and
the muffin explodes. Use a lower temperature
to allow the muffins to come up to temperature more gently. Then finish with a hotter
temperature halfway through to promote
browning without drying out.
The top shelf browns faster than the others.
Air is circulated around a baffle at the back of
the oven (the fan draws air in from the center). Freshly reheated air from the top of the
baffle hits the top pan first. Radiant heat from
the top of the oven also contributes to faster
browing on the top shelf. This is also typical
of convection ovens. Either allow more space
between the top of the oven and the uppermost pan or remove the top pan earlier than
the others.
8
Blodgett Hydrovection Cooking Guide
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.)
% 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
Blodgett Hydrovection Cooking Guide
9
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.)
% Fan Vent
Menu Item Stage Mode Temp Time Humidity Speed Position
BREADS AND ROLLS
White Rolls 1 Hot Air 350F 15 min 0% High Open
Wheat Rolls 1 Hydro 325F 2 min 30% Low Closed
2 Hot Air 325F 15 min 0% Low Closed
Dinner Rolls 1 Hot Air 350F 6 min 0% High Closed
2 Hot Air 350F 6 min 0% High Open
3 Hot Air 325F 3 min 0% Low Open
Wheat Bread 1 Hot Air 350F 20 min 0% High Closed
2 Hot Air 350F 15 min 0% High Open
French Bread 1 Hydro 350F 1 min 100% Low Closed
2 Hot Air 350F 15 min 0% High Closed
3 Hot Air 350F 5 min 0% High Open
Muffins 1 Hot Air 350F 7 min 0% Low Closed
2 Hot Air 350F 7 min 0% Low Open
3 Hot Air 350F 6 min 0% High Open
Croissants 1 Hot Air 350F 15 min 0% Low Closed
10
Blodgett Hydrovection Cooking Guide
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.)
% Fan Vent
Menu Item Stage Mode Temp TIme Humidity Speed Position
POULTRY
3.5 lb Whole Chicken* 1 Hydro 350F 165F 30% High Closed
3.5 lb Whole Chicken 1 Hydro 350F 45 min 30% Low Closed
Baked Chicken 1 Hydro 350F 25 min 30% High Closed
Chicken Cordon Bleu 1 Hydro 350F 20 min 30% High Closed
Turkey 1 Hydro 325F 45 min 30% Low Closed
Whole Chicken on Rack 1 Hydro 350F 45 min 40% Low Closed
1/2 Chicken 1 Hydro 350F 25 min 40% Low Closed
*This recipe uses the core probe with a hold temperature of 165F.
BEEF
Hamburger 1 Hydro 400F 10 min 30% High Closed
Hot Dogs 1 Hydro 121F 10 min 100% Low Closed
Roast Beef 1 Hot Air 275F 90 min 0% Low Closed
Prime Rib 1 Hot Air 275F 90 min 0% Low Closed
Meat Loaf 1 Hydro 325F 40 min 30% Low Closed
Blodgett Hydrovection Cooking Guide
11
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.)
% 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
12
Blodgett Hydrovection Cooking Guide
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.)
% Fan Vent
Menu Item Stage Mode Temp TIme Humidity Speed Position
Baked Potato 1 Hydro 420F 4 min 100% High Closed
2 Hydro 425F 6 min 30% High Closed
3 Hydro 400F 30 min 30% High Closed
Roasted Potato 1 Hydro 375F 30 min 30% High Closed
2 Hydro 400F 10 min 30% High Open
Hash Browns 1 Hydro 400F 10 min 30% High Closed
2 Hot Air 425F 5 min 0% High Open
Baked Beans 1 Hydro 300F 20 min 40% High Closed
2 Hot Air 275F 3 min 0% Low Open
Frozen Vegetables 1 Hydro 225F 12 min 100% High Closed
2 Hot Air 212F 2 min 0% High Open
Corn on the Cob 1 Hydro 225F 12 min 100% High Closed
2 Hot Air 212F 2 min 0% High Open
Carrots 1 Hydro 225F 12 min 100% High Closed
2 Hot Air 212F 2 min 0% High Open
Broccoli 1 Hydro 225F 12 min 100% High Closed
2 Hot Air 212F 2 min 0% High Open
Green Beans 1 Hydro 225F 12 min 100% High Closed
2 Hot Air 212F 2 min 0% High Open
Blodgett Hydrovection Cooking Guide
13
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.)
% Fan Vent
Menu Item Stage Mode Temp TIme Humidity Speed Position
Chicken Patty 1 Hydro 350F 15 min 30% High Closed
Frozen Pizza 1 Hydro 350F 12 min 30% High Closed
French Fries 1 Hydro 450F 1 min 30% High Closed
2 Hot Air 450F 11 min 0% High Open
3 Hot Air 450F 3 min 0% High Open
Chicken Nuggets 1 Hydro 400F 2 min 30% High Closed
2 Hydro 400F 7 min 30% High Open
3 Hot Air 425F 2 min 0% Turbo Open
Grilled Cheese 1 Hydro 350F 3 min 30% High Closed
2 Hydro 350F 3 min 30% High Open
Tamales 1 Hydro 212F 30 min 100% High Closed
14
Blodgett Hydrovection Cooking Guide
Loading...