Bosch Benchmark HSLP451UC, Use And Care Manua

Page: 22 / 76

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.