Bosch HSLP451UC Use And Care Manua page 21

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