Bosch HSLP751UC Manuale Istruttivo

5

  Unless indicated otherwise, the cooking times in the recipes are for food inserted  
  into a cold oven.

  When steaming, you can insert the pans at any shelf position. Note: If you are using  
  the perforated baking pan, you must always place a baking pan underneath. This  
  will catch any dripping liquid.

  Always use steam and heat-resistant ovenware. Silicone baking molds are not 
  suitable for use when combining European convection and Steam.

  The extremely short steam time for blanching means that maximum color, flavor  
  and vitamins are preserved.

  Wash, clean and chop the vegetables. Place the vegetables in the perforated 
  baking pan. Insert the baking pan underneath. Steam the vegetables for only
  approximately 1 to 2 minutes. Then briefly immerse the vegetables in ice-cold    
  water so that the cooking process is interrupted.

  During reheat, food is gently reheated - it does not dry out and tastes as though it  
  were freshly prepared. Place the food in a dish on the wire rack.

  Yeast or sourdough rise significantly more quickly in the oven than at room
 temperature.

  – The recipes use predominantly fresh vegetables. If you need to cook quickly or  
  the relevant vegetables are out of season, you can also use frozen vegetables.
  – Frozen vegetables have already been blanched before freezing. Therefore,
  spinach leaves only need defrosting.
  – Vegetables such as broccoli or cauliflower are used in exactly the same way 
  as fresh vegetables. However, the specified cooking times may have to be changed.

  The recipes usually indicate fresh herbs. These contain many vitamins and 
  minerals. If you have no fresh herbs, use frozen herbs. Dried herbs have a stronger 
    taste, therefore adjust the seasoning accordingly.

  In the 

Use and Care Manual, you will find appropriate setting values and

  information for many different foods.