Proofing Dough; Juice Extraction; Frozen Products - Bosch HSLP451UC Use And Care Manua

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

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.
English 24
WEIGHT
2 lbs. (1 kg) Bowl + wire rack
2 lbs. (1 kg) Bowl + wire rack
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)
ACCESSORIES TEMPERATURE
100 F (38 C)
100 F (38 C)
OVEN MODE
European Conv 340 – 375 F
(170 – 190 C)
European Conv 360 – 390 F
(180 – 200 C)
European Conv 360 – 390 F
(180 – 200 C)
Steam 212 F (100 C)
Steam Conv 375 – 410 F
(190 – 212 C)
European Conv 360 – 390 F
(180 – 200 C)
European Conv 360 – 390 F
(180 – 200 C)
European Conv 360 – 390 F
(180 – 200 C)
European Conv 340 – 360 F
(170 – 180 C)
European Conv 360 – 390 F
(180 – 200 C)
European Conv 360 – 390 F
(180 – 200 C)
European Conv 300 – 340 F
(150 – 170 C)
Steam Conv 320 – 360 F
(160 – 180 C)
European Conv 380 – 400 F
(195 – 205 C)
Steam 175 – 210 F
(80 – 99 C)
Steam Conv 360 – 390 F
(180 – 200 C)
COOKING TIME
20 – 30 min.
20 – 30 min.
TEMPERATURE 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.