Bosch HSLP451UC Instructions for Use - Page 16

Steam Oven Modes Temperature Setting for Each Mode Different modes have different possible minimum and maximum temperatures. The following table describes the limits on setting the temperature ranges for each mode: Tips for Steaming • Foods with similar cooking times may be cooked together, saving energy and clean-up time. • Place the baking pan underneath the perforated pan to collect precipitate and food spills. • Season vegetables after steaming. COOKING MODE STEAM STEAM CONV DEFROST PROOF DISH WARMING REHEAT EUROPEAN CONV KEEP WARM SLOW COOK CHICKEN VEGETABLES MINIMUM TEMP. MAXIMUM TEMP. 95°F (35°C) 212°F (100°C) 250°F (121°C) 450°F (232°C) 110°F (43°C) only 100°F (37°C) only 125°F (51°C) only 210°F (99°C) 360°F (182°C) 95°F (35°C) 450°F (232°C) 140°F (60°C) only 140°F (60°C) 250°F (121°C) Automatic Program Automatic Program Steam The Advantages of Cooking with Steam: • Almost no loss of nutrients: When steamed, food is not immersed in water, so the vitamins and minerals do not leach out. Studies have shown that steamed broccoli, for example, contains 50% more vitamin C than boiled broccoli. • Low-fat cooking: Food can be cooked with low amounts of fat or, depending on taste, with no fat at all. When meat is steamed, the fat separates itself from the meat and drips into the baking pan. • Meat cooking: Cook a 14 lb. turkey in just 90 minutes in the oven's Steam Conv mode. Golden on the outside; moist on the inside. • Appetizing appearance: Foods retain their natural color when cooked with steam. Cooked vegetables look like they have been freshly harvested. You rarely need to stir or turn the food, which means that even delicate fish dishes retain their shape. Foods do not dry out. • Flavorful enjoyment: Steaming provides naturally flavorful food that needs hardly any salt. • Cooking a menu: With steam you can cook several components of a menu at the same time, with little or no seasoning, without the different flavors mixing. Steam Conv Steam and convection are used together with the Steam Conv mode. Roasts get crispy on the outside and juicy on the inside thanks to the combination of convection and steam. Pastries get a nice, shiny surface and do not dry out. Use convection steam for any foods you want to be tender inside and roasted or crisped outside. This combination is particularly suitable for cooking meat and baking bread and rolls. Steam Conv also works exceptionally well for roasting vegetables. Tips for Steam Convection • Season meat carefully - the slow roasting of the meat intensifies the aromas and flavors. • For meats and poultry, the temperature should not be reduced. The temperature recommended in recipes and cooking charts for meats and poultry should be used. • Use a meat thermometer to verify that the interior of the meat is fully cooked. Defrost Use the Defrost function for defrosting food such as meat, poultry, vegetables, pastries and cakes, bread and fruit. Tips for Defrosting • When defrosting poultry, set the food on the rack and insert the baking pan beneath it. This prevents the food from lying in the defrosting liquid. • Turn, stir, or separate food about halfway through the defrosting period. • DO NOT refreeze food once it has been defrosted. Food should be cooked immediately after the defrost. • Defrost deep frozen, precooked meals according to the manufacturer's instructions. English 14