Bosch HSLP451UC Instructions for Use - Page 22

Slow Cooking Meat, Souffles, Casseroles, Additions to Soups, Desserts, Compotes

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FOOD WEIGHT ACCESSORIES OVEN MODE Cod, filet per 0.33 lbs. Perforated (level 3) + (0.15 kg) baking pan (level 1) Salmon, filet per 0.33 lbs. Perforated (level 3) + (0.15 kg) baking pan (level 1) Clams, oysters 0.33 lbs. (0.15 kg) Baking pan (level 2) Haddock, perch filet per 0.5 lbs. Perforated (level 3) + (0.2 kg) baking pan (level 1) Stuffed sole rolls - Perforated (level 3) + baking pan (level 1) Shrimp, large per 1 lb (0.4 kg) Perforated (level 3) + baking pan (level 1) Shrimp, medium per 1 lb (0.4 kg) Perforated (level 3) + baking pan (level 1) * Sear first ** Use baking pan 1-5/8" deep (see Additional Accessories) Steam Steam Steam Steam Steam Steam Steam Slow Cooking Meat TEMPERATURE 175 - 195ÛF (80 - 90ÛC) 212ÛF (100ÛC) COOKING TIME 10 - 14 min. 8 - 10 min. 212ÛF (100ÛC) 10 - 15 min. 175 - 195ÛF (80 - 90ÛC) 175 - 195ÛF (80 - 90ÛC) 212ÛF (100ÛC) 10 - 20 min. 10 - 20 min. 8 - 13 min. 212ÛF (100ÛC) 5 - 8 min. FOOD Boned leg of lamb Roast beef Pork fillets WEIGHT 2 - 3.5 lbs. (1 - 1.5 kg) 3.5 - 5.5 lbs. (1.5 - 2.5 kg) - ACCESSORIES Baking pan (level 2) Baking pan (level 2) Baking pan (level 2) Pork medallions Beef steaks Duck breast - approx. 1.2 in. thick - Baking pan (level 2) Baking pan (level 2) Baking pan (level 2) Souffles, Casseroles, Additions to Soups TEMPERATURE 175ÛF (80ÛC) 175ÛF (80ÛC) 175 - 195ÛF (80 - 90ÛC) 175ÛF (80ÛC) 175ÛF (80ÛC) 175ÛF (80ÛC) COOKING TIME 140 - 160 min. 150 - 180 min. 50 - 70 min. 50 - 60 min. 40 - 80 min. 35 - 55 min. FOOD Lasagna ACCESSORIES Baking pan (level 2) OVEN MODE Steam Conv Souffles Semolina dumplings Souffle dish + wire rack Steam Conv (level 2) Perforated (level 3) + bak- Steam ing pan (level 1) TEMPERATURE 320 - 340ÛF (160 - 170ÛC) 360 - 390ÛF (180 - 200ÛC) 195ÛF (205ÛC) COOKING TIME 35 - 45 min. 15 - 25 min. 7 - 10 min. Desserts, Compotes Compote: Weigh out the fruit, add approximately 1/3 of water and add sugar and spices to taste. Rice pudding: Weigh out the rice and add 2.5 times as much milk. Add the rice and milk no higher than 1 inch up the side of the accessory. Stir after cooking. The remaining milk will be absorbed quickly. Yogurt: Heat the milk on the cooktop to 195ÛF (90ÛC). Remove from heat and let cool to 105ÛF (40ÛC). Heating the milk is not required if using ultra high temperature (UHT) milk. Stir in one to two teaspoons of plain yogurt, or the appropriate amount of yogurt starter per 100 ml of milk. Pour the mixture into clean glass jars and cover with lids. After it is done, arrange it on preheated plates and add a warm sauce on top. After preparation, place the jars in the refrigerator to cool. FOOD Yeast dumplings ACCESSORIES Baking pan (level 2) OVEN MODE Steam TEMPERATURE COOKING TIME 212ÛF (100ÛC) 20 - 25 min. English 20

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English 20
Slow Cooking Meat
FOOD
WEIGHT
ACCESSORIES
TEMPERATURE
COOKING TIME
Boned leg of lamb
2 – 3.5 lbs.
(1 – 1.5 kg)
Baking pan (level 2)
175
Û
F (80
Û
C)
140 – 160 min.
Roast beef
3.5 – 5.5 lbs.
(1.5 – 2.5 kg)
Baking pan (level 2)
175
Û
F (80
Û
C)
150 – 180 min.
Pork fillets
–
Baking pan (level 2)
175 – 195
Û
F
(80 – 90
Û
C)
50 – 70 min.
Pork medallions
–
Baking pan (level 2)
175
Û
F (80
Û
C)
50 – 60 min.
Beef steaks
approx. 1.2 in. thick
Baking pan (level 2)
175
Û
F (80
Û
C)
40 – 80 min.
Duck breast
–
Baking pan (level 2)
175
Û
F (80
Û
C)
35 – 55 min.
Souffles, Casseroles, Additions to Soups
FOOD
ACCESSORIES
OVEN MODE
TEMPERATURE
COOKING TIME
Lasagna
Baking pan (level 2)
Steam Conv
320 – 340
Û
F
(160 – 170
Û
C)
35 – 45 min.
Souffles
Souffle dish + wire rack
(level 2)
Steam Conv
360 – 390
Û
F
(180 – 200
Û
C)
15 – 25 min.
Semolina dumplings
Perforated (level 3) + bak-
ing pan (level 1)
Steam
195
Û
F (205
Û
C)
7 – 10 min.
Desserts, Compotes
Compote:
Weigh out the fruit, add approximately 1/3 of water and add sugar and spices to taste.
Rice pudding:
Weigh out the rice and add 2.5 times as much milk. Add the rice and milk no higher than 1 inch up the
side of the accessory. Stir after cooking. The remaining milk will be absorbed quickly.
Yogurt:
Heat the milk on the cooktop to 195
Û
F (90
Û
C). Remove from heat and let cool to 105
Û
F (40
Û
C). Heating the milk
is not required if using ultra high temperature (UHT) milk. Stir in one to two teaspoons of plain yogurt, or the appropriate
amount of yogurt starter per 100 ml of milk. Pour the mixture into clean glass jars and cover with lids. After it is done,
arrange it on preheated plates and add a warm sauce on top. After preparation, place the jars in the refrigerator to cool.
Cod, filet
per 0.33 lbs.
(0.15 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
175 – 195
Û
F
(80 – 90
Û
C)
10 – 14 min.
Salmon, filet
per 0.33 lbs.
(0.15 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
212
Û
F (100
Û
C)
8 – 10 min.
Clams, oysters
0.33 lbs.
(0.15 kg)
Baking pan (level 2)
Steam
212
Û
F (100
Û
C)
10 – 15 min.
Haddock, perch filet
per 0.5 lbs.
(0.2 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
175 – 195
Û
F
(80 – 90
Û
C)
10 – 20 min.
Stuffed sole rolls
–
Perforated (level 3) +
baking pan (level 1)
Steam
175 – 195
Û
F
(80 – 90
Û
C)
10 – 20 min.
Shrimp, large
per 1 lb
(0.4 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
212
Û
F (100
Û
C)
8 – 13 min.
Shrimp, medium
per 1 lb
(0.4 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
212
Û
F (100
Û
C)
5 – 8 min.
FOOD
WEIGHT
ACCESSORIES
OVEN MODE
TEMPERATURE
COOKING
TIME
* Sear first
** Use baking pan 1–5/8" deep (see Additional Accessories)
FOOD
ACCESSORIES
OVEN MODE
TEMPERATURE
COOKING TIME
Yeast dumplings
Baking pan (level 2)
Steam
212
Û
F (100
Û
C)
20 – 25 min.