Bosch HSLP451UC - Manuel (Page 17)

English 15
Proof
The Proof mode maintains the warm, non-drafty
environment needed for proofing yeast leavened products.
Tips for Proofing
•
Allow dough to thaw if frozen. Place dough in dish and
loosely cover.
• It is best to start with a cool oven when using the
proofing function.
• Use any rack level that accommodates the size of the
bowl or pan. Dough has “proofed” when it has doubled
in size.
• Do not open the oven door unnecessarily. Opening the
door will lower the temperature of the air in the oven
and lengthen the proofing time. Use the oven light to
check the rising of the dough.
Dish Warming
Heats and keeps warm oven–safe ovenware, plates, and
bowls.
Place dishes in the oven before heating the oven. DO NOT
place cold dishes in an already warm oven as this may
cause thermal shock and may cause the dish to shatter.
Reheat
Reheat mode uses steam and hot air to gently restore food.
The combination of air and moisture in the Reheat mode
warms food evenly and without drying. Entrees,
casseroles, side dishes, and leftovers are warmed to
serving temperature without compromising quality.
Tips for Reheating
• If possible, arrange the food so that it is spread out
evenly on the dish.
• Food does not need to be stirred during Reheat.
• Reheat times vary for foods, so check food
occasionally to prevent overcooking.
• Reheat a plate of food, no cover necessary.
European Conv
European Conv operates as a convection oven, with no
steam. During the European Conv mode, a heating
element at the back of the cooking compartment is heated.
The fan then circulates the hot air evenly around the food.
Multiple racks of foods can be cooked or large quantities of
foods can be cooked at the same time. Foods will cook
thoroughly without having to rotate pans.
European Conv is most suitable for making sweet and
savory pastries, pot roasts, and various cakes; this mode is
not suitable for braising.
Tips for Convection Cooking
•
For greatest efficiency, load oven to capacity whenever
possible.
• Do not cover foods. Covering the food inhibits the
cooking process.
• Preheat the oven first unless specified differently in the
recipe.
Keep Warm
The Keep Warm mode will keep hot, cooked foods at
serving temperature. ALWAYS start with hot food. DO NOT
use this mode to heat cold food other than for crisping
crackers, chips and dry cereal. DO NOT use the Keep
Warm mode to cook food.
NOTES:
•
Food may be kept hot in its cooking container or
transferred to a heat-safe serving dish.
• Allow time for the oven to preheat before placing warm,
cooked food in the oven.
• Do not open the oven door unnecessarily. Opening the
door will reduce the temperature of the oven. Use the
oven light to check the food.
Slow Cook
Slow Cook is ideal for cooking all tender cuts of meat that
will be cooked medium rare. The meat stays very moist and
is tender.
Cooking Tip for Slow Cooking
•
Place the baking pan in the oven and preheat the oven
using Slow Cook mode. Sear the meat well on all
sides on the cooktop. Place the meat in the
preheated combination oven and continue to slow
cook.
Chicken and Vegetables
Automatic Programs
There are two sets of automatic programs for the steam
oven. These programs are grouped under menu classes
labeled “Chicken” and “Vegetables”. Both of the automatic
programs adjusts the modes, temperatures, and cooking
times based on the weight input by the user. Using the
automatic programming allows the user to prepare dishes
quickly and easily. See “VEGETABLES and CHICKEN
Automatic Programs” on page
13.