Bosch HSLP451UC Instructions for Use - Page 26

Proofing Dough, Juice Extraction, Frozen Products

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Proofing Dough The dough rises much faster using this mode than at room temperature. You can choose any rack level for the rack or carefully place the rack on the oven bottom. Place the dough-rising bowl on the rack. DO NOT cover the dough. FOOD Yeast dough Sourdough WEIGHT 2 lbs. (1 kg) 2 lbs. (1 kg) ACCESSORIES Bowl + wire rack Bowl + wire rack TEMPERATURE 100ÛF (38ÛC) 100ÛF (38ÛC) COOKING TIME 20 - 30 min. 20 - 30 min. Juice Extraction Before extracting juice from berries, place the berries in a bowl and add sugar. Let the berries sit for one hour so that the juice is drawn out. Place berries in the perforated baking pan and place pan at rack level 3. To catch the juice, place the non-perforated baking pan at rack level 1. When ready, pour the berries into a cheese cloth and squeeze out the remaining juice. Frozen Products Follow the manufacturer's instructions on packaging. The specified cooking times apply to dishes placed in a cold oven. FOOD French fries Croquettes Thinly sliced fried potatoes Pasta, fresh, refrigerated* Lasagna, frozen Pizza, thin crust Pizza, deep dish Pizza, french bread Chilled pizza Herb butter baguettes, refrigerated Pretzels, frozen Partially cooked bread rolls or baguettes, pre-baked Strudel, frozen Fish sticks Whole fish Frozen fish fillets *Add a little liquid. ACCESSORIES Baking pan + parchment paper (level 2) Baking pan + parchment paper (level 2) Baking pan + parchment paper (level 2) Baking pan + parchment paper (level 2) Baking pan + wire rack (level 2) Baking pan + wire rack (level 2) Baking pan + wire rack (level 2) Baking pan + wire rack (level 2) Baking pan + parchment paper (level 2) Baking pan (level 2) Baking pan + parchment paper (level 2) Baking pan + parchment paper (level 2) Baking pan + parchment paper (level 2) Baking pan + parchment paper (level 2) Perforated (level 3) + Baking pan (level 1) Baking pan + wire rack (level 2) OVEN MODE European Conv European Conv European Conv Steam Steam Conv European Conv European Conv European Conv European Conv European Conv European Conv European Conv Steam Conv European Conv Steam Steam Conv TEMPERATURE 340 - 375ÛF (170 - 190ÛC) 360 - 390ÛF (180 - 200ÛC) 360 - 390ÛF (180 - 200ÛC) 212ÛF (100ÛC) 375 - 410ÛF (190 - 212ÛC) 360 - 390ÛF (180 - 200ÛC) 360 - 390ÛF (180 - 200ÛC) 360 - 390ÛF (180 - 200ÛC) 340 - 360ÛF (170 - 180ÛC) 360 - 390ÛF (180 - 200ÛC) 360 - 390ÛF (180 - 200ÛC) 300 - 340ÛF (150 - 170ÛC) 320 - 360ÛF (160 - 180ÛC) 380 - 400ÛF (195 - 205ÛC) 175 - 210ÛF (80 - 99ÛC) 360 - 390ÛF (180 - 200ÛC) COOKING TIME 25 - 35 min. 18 - 22 min. 25 - 30 min. 5 - 10 min. 35 - 55 min. 15 - 23 min. 18 - 25 min. 18 - 22 min. 12 - 17 min. 15 - 20 min. 18 - 22 min. 18 - 22 min. 45 - 60 min. 20 - 24 min. 20 - 25 min. 35 - 50 min. English 24

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English 24
Proofing Dough
The dough rises much faster using this mode than at room temperature. You can choose any rack level for the rack or
carefully place the rack on the oven bottom.
Place the dough-rising bowl on the rack.
DO NOT
cover the dough.
FOOD
WEIGHT
ACCESSORIES
TEMPERATURE
COOKING TIME
Yeast dough
2 lbs. (1 kg)
Bowl + wire rack
100
Û
F (38
Û
C)
20 – 30 min.
Sourdough
2 lbs. (1 kg)
Bowl + wire rack
100
Û
F (38
Û
C)
20 – 30 min.
Juice Extraction
Before extracting juice from berries, place the berries in a bowl and add sugar. Let the berries sit for one hour so that
the juice is drawn out. Place berries in the perforated baking pan and place pan at rack level 3. To catch the juice, place
the non-perforated baking pan at rack level 1. When ready, pour the berries into a cheese cloth and squeeze out the
remaining juice.
Frozen Products
Follow the manufacturer's instructions on packaging. The specified cooking times apply to dishes placed in a cold
oven.
FOOD
ACCESSORIES
OVEN MODE
TEMPERATURE
COOKING TIME
French fries
Baking pan + parchment
paper (level 2)
European Conv
340 – 375
Û
F
(170 – 190
Û
C)
25 – 35 min.
Croquettes
Baking pan + parchment
paper (level 2)
European Conv
360 – 390
Û
F
(180 – 200
Û
C)
18 – 22 min.
Thinly sliced fried potatoes
Baking pan + parchment
paper (level 2)
European Conv
360 – 390
Û
F
(180 – 200
Û
C)
25 – 30 min.
Pasta, fresh,
refrigerated*
Baking pan + parchment
paper (level 2)
Steam
212
Û
F (100
Û
C)
5 – 10 min.
Lasagna, frozen
Baking pan + wire rack
(level 2)
Steam Conv
375 – 410
Û
F
(190 – 212
Û
C)
35 – 55 min.
Pizza, thin crust
Baking pan + wire rack
(level 2)
European Conv
360 – 390
Û
F
(180 – 200
Û
C)
15 – 23 min.
Pizza, deep dish
Baking pan + wire rack
(level 2)
European Conv
360 – 390
Û
F
(180 – 200
Û
C)
18 – 25 min.
Pizza, french bread
Baking pan + wire rack
(level 2)
European Conv
360 – 390
Û
F
(180 – 200
Û
C)
18 – 22 min.
Chilled pizza
Baking pan + parchment
paper (level 2)
European Conv
340 – 360
Û
F
(170 – 180
Û
C)
12 – 17 min.
Herb butter baguettes,
refrigerated
Baking pan (level 2)
European Conv
360 – 390
Û
F
(180 – 200
Û
C)
15 – 20 min.
Pretzels, frozen
Baking pan + parchment
paper (level 2)
European Conv
360 – 390
Û
F
(180 – 200
Û
C)
18 – 22 min.
Partially cooked bread rolls
or baguettes, pre-baked
Baking pan + parchment
paper (level 2)
European Conv
300 – 340
Û
F
(150 – 170
Û
C)
18 – 22 min.
Strudel, frozen
Baking pan + parchment
paper (level 2)
Steam Conv
320 – 360
Û
F
(160 – 180
Û
C)
45 – 60 min.
Fish sticks
Baking pan + parchment
paper (level 2)
European Conv
380 – 400
Û
F
(195 – 205
Û
C)
20 – 24 min.
Whole fish
Perforated (level 3) +
Baking pan (level 1)
Steam
175 – 210
Û
F
(80 – 99
Û
C)
20 – 25 min.
Frozen fish fillets
Baking pan + wire rack
(level 2)
Steam Conv
360 – 390
Û
F
(180 – 200
Û
C)
35 – 50 min.
*Add a little liquid.