Bosch HSLP451UC Manual De Uso Y Cuidado página 21

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.
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