Bosch HSLP451UC Instructions for Use - Page 21

Other, Weight, Accessories, Oven Mode, Temperature, Cooking

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FOOD WEIGHT ACCESSORIES BEEF Pot-roasted beef* Filet of beef, medium* 3.5 lbs. (1.5 kg) 2 lbs. (1 kg) Thin slice of roast beef, medium* Thick slice of sirloin, medium* VEAL Veal, bone-in Veal loin 2 lbs. (1 kg) 2 lbs. (1 kg) 3.5 lbs. (1.5 kg) 2 lbs. (1 kg) Breast of veal, stuffed PORK Bone-in without rind Bone-in with rind 3.5 lbs. (1.5 kg) 3.5 lbs. (1.5 kg) 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Wire rack + baking pan (level 2) Wire rack + baking pan (level 2) Wire rack + baking pan (level 2) Wire rack + baking pan (level 2) Wire rack + baking pan (level 2) Wire rack + baking pan (level 2) Wire rack + baking pan (level 2) Wire rack + baking pan (level 2) OVEN MODE Reheat Reheat European Conv European Conv Steam Conv Steam Conv Steam Conv Steam Conv Steam/ Steam Conv European Conv Pork chop, boneless* 1.2 lbs. (0.5 kg) Fillet in puff pastry 2 lbs. (1 kg) Wire rack + baking pan (level 2) Baking pan (level 2) Steam Conv Steam Conv Smoked pork on the 2 lbs. (1 kg) Wire rack + baking bone pan (level 2) Smoked pork ribs 1 lb. (0.4 kg) Baking pan (level 2) Rolled roast 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) OTHER Meat loaf (made from 1.2 lbs. ground meat) (0.5 kg) Baking pan (level 2) Boned leg of lamb 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Loin of lamb on the bone* 3.5 lbs. (1.5 kg) Wire rack + baking pan (level 2) Wiener sausages - Perforated (level 3) + baking pan (level 1) FISH Whole per 0.66 lbs. Perforated (level 3) + (0.3 kg) baking pan (level 1) Fillet per 3.5 lbs. Perforated (level 3) + (1.5 kg) baking pan (level 1) Trout, whole per 0.5 lbs. Perforated (level 3) + (0.2 kg) baking pan (level 1) * Sear first ** Use baking pan 1-5/8" deep (see Additional Accessories) Steam Conv Steam Steam Conv Steam Conv Steam Conv Steam Conv Steam Steam Steam Steam TEMPERATURE COOKING TIME 285 - 300ÛF (140 - 150ÛC) 340 - 360ÛF (170 - 180ÛC) 340 - 360ÛF (170 - 180ÛC) 340 - 360ÛF (170 - 180ÛC) 320 - 360ÛF (160 - 180ÛC) 320 - 360ÛF (160 - 180ÛC) 285 - 320ÛF (140 - 160ÛC) 320 - 360ÛF (160 - 180ÛC) 210ÛF (99ÛC)/ 285 - 320ÛF (140 - 160ÛC) 410 - 430ÛF (140 - 160ÛC) 285 - 320ÛF (140 - 160ÛC) 360 - 390ÛF (180 - 200ÛC) 250 - 285ÛF (120 - 140ÛC) 210ÛF (99ÛC) 340 - 360ÛF (170 - 180ÛC) 340 - 360ÛF (170 - 180ÛC) 340 - 360ÛF (170 - 180ÛC) 320 - 360ÛF (160 - 180ÛC) 175 - 185ÛF (80 - 85ÛC) 175 - 195ÛF (80 - 90ÛC) 175 - 195ÛF (80 - 90ÛC) 175 - 195ÛF (80 - 90ÛC) 100 - 140 min. 20 - 28 min. 40 - 55 min. 45 - 60 min. 50 - 70 min. 15 - 25 min. 75 - 120 min. 50 - 70 min. 20 - 25 min. 40 - 50 min. 20 min. 75 - 120 min. 40 - 60 min. 60 - 70 min. 45 - 60 min. 70 - 80 min. 45 - 60 min. 60 - 80 min. 15 - 25 min. 12 - 18 min. 15 - 25 min. 10 - 20 min. 12 - 15 min. English 19

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English 19
BEEF
Pot-roasted beef*
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Reheat
285 – 300
Û
F
(140 – 150
Û
C)
100 – 140
min.
Filet of beef, medium*
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
Reheat
340 – 360
Û
F
(170 – 180
Û
C)
20 – 28 min.
Thin slice of roast
beef, medium*
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
European Conv
340 – 360
Û
F
(170 – 180
Û
C)
40 – 55 min.
Thick slice of sirloin,
medium*
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
European Conv
340 – 360
Û
F
(170 – 180
Û
C)
45 – 60 min.
VEAL
Veal, bone-in
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Conv
320 – 360
Û
F
(160 – 180
Û
C)
50 – 70 min.
Veal loin
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
Steam Conv
320 – 360
Û
F
(160 – 180
Û
C)
15 – 25 min.
Breast of veal, stuffed
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Conv
285 – 320
Û
F
(140 – 160
Û
C)
75 – 120 min.
PORK
Bone-in without rind
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Conv
320 – 360
Û
F
(160 – 180
Û
C)
50 – 70 min.
Bone-in with rind
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam/
Steam Conv
European Conv
210
Û
F (99
Û
C)/
285 – 320
Û
F
(140 – 160
Û
C)
410 – 430
Û
F
(140 – 160
Û
C)
20 – 25 min.
40 – 50 min.
20 min.
Pork chop, boneless*
1.2 lbs.
(0.5 kg)
Wire rack + baking
pan (level 2)
Steam Conv
285 – 320
Û
F
(140 – 160
Û
C)
75 – 120 min.
Fillet in puff pastry
2 lbs. (1 kg)
Baking pan (level 2)
Steam Conv
360 – 390
Û
F
(180 – 200
Û
C)
40 – 60 min.
Smoked pork on the
bone
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
Steam Conv
250 – 285
Û
F
(120 – 140
Û
C)
60 – 70 min.
Smoked pork ribs
1 lb. (0.4 kg)
Baking pan (level 2)
Steam
210
Û
F (99
Û
C)
45 – 60 min.
Rolled roast
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Conv
340 – 360
Û
F
(170 – 180
Û
C)
70 – 80 min.
OTHER
Meat loaf (made from
ground meat)
1.2 lbs.
(0.5 kg)
Baking pan (level 2)
Steam Conv
340 – 360
Û
F
(170 – 180
Û
C)
45 – 60 min.
Boned leg of lamb
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Conv
340 – 360
Û
F
(170 – 180
Û
C)
60 – 80 min.
Loin of lamb on the
bone*
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Conv
320 – 360
Û
F
(160 – 180
Û
C)
15 – 25 min.
Wiener sausages
–
Perforated (level 3) +
baking pan (level 1)
Steam
175 – 185
Û
F
(80 – 85
Û
C)
12 – 18 min.
FISH
Whole
per 0.66 lbs.
(0.3 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
175 – 195
Û
F
(80 – 90
Û
C)
15 – 25 min.
Fillet
per 3.5 lbs.
(1.5 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
175 – 195
Û
F
(80 – 90
Û
C)
10 – 20 min.
Trout, whole
per 0.5 lbs.
(0.2 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
175 – 195
Û
F
(80 – 90
Û
C)
12 – 15 min.
FOOD
WEIGHT
ACCESSORIES
OVEN MODE
TEMPERATURE
COOKING
TIME
* Sear first
** Use baking pan 1–5/8" deep (see Additional Accessories)