quick reference_guide

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Built-in Steam Convection

Oven Quick Reference Guide

This guide is for commonly cooked foods cooked in the built-in steam and convection oven (model HSLP451UC). This

guide is not a substitute for the Use and Care Manual. Read the Use and Care Manual for detailed instructions and

important safety notices.

Rack Levels: The oven has four rack levels. The rack levels are numbered from bottom to top.

LEVELS BEST FOR

4 Best for two rack cooking

3 Vegetables, fish, rice, reheat pizza

Most baked goods on cookie sheet or baking pan,

roasting most meats, frozen foods, cakes,

casseroles, frozen pizza

1 Large roasts, turkey, angel food cake

FOOD MODE TEMP MINUTES LEVELS ACCESSORIES

REHEATING FOODS

Pizza Reheat 350ÛF (177ÛC) 12 – 15 3

Vegetables Reheat 250ÛF (120ÛC) 12 – 18 2

Bread* Reheat 350ÛF (177ÛC) 8 – 12 2

Noodles, potatoes, rice Reheat 210ÛF (99ÛC) 5 – 10 3

FROZEN PRODUCTS

French fries European Conv 375ÛF (190ÛC) 25 – 35 2

Lasagna, frozen Steam Conv 375ÛF (190ÛC) 35 – 55 2

Pizza, thin crust European Conv 375ÛF (190ÛC) 15 – 23 2

Pizza, deep dish European Conv 375ÛF (190ÛC) 18 – 25 2

Frozen fish fillets Steam Conv 375ÛF (190ÛC) 35 – 50 2

POULTRY | MEATS | SEAFOOD

Chicken, whole 2.65 lbs. Steam Conv 375ÛF (190ÛC) 50 – 60 2

Chicken pieces, per 2.65 lbs. Steam Conv 375ÛF (190ÛC) 20 – 35 2

Turkey, whole, unstuffed Steam Conv 325ÛF (165ÛC) 80 – 95 2

Pot-roasted beef, 3.5 lbs.* Reheat 300ÛF (150ÛC) 100 – 140 2

Filet of beef, medium, 2 lbs.* Reheat 350ÛF (177ÛC) 20 – 28 2

Thick sliced sirloin, med.; 2 lbs.* European Conv 350ÛF (177ÛC) 45 – 60 2

Pork chop, boneless, 1.2 lbs. Steam Conv 300ÛF (149ÛC) 75 – 120 2

Clams, oysters, 0.33 lbs. Steam 212ÛF (100ÛC) 10 – 15 2

Meat loaf (ground meat), 1.2 lbs. Steam Conv 350ÛF (177ÛC) 45 – 60 2

Shrimp, medium, per 1 lb Steam 212ÛF (100ÛC) 5 – 8 1 + 3

Fish Fillet, per 3.5 lbs. Steam 180ÛF (82ÛC) 10 – 20 1 + 3

DEFROSTING FOODS

Chicken parts, bone-in Defrost 120ÛF (50ÛC) 60 – 70 1 + 3

Chicken parts, boneless Defrost 120ÛF (50ÛC) 30 – 35 1 + 3

Frozen vegetables

Defrost 120ÛF (50ÛC) 20 – 30 1 + 3

Fish fillets Defrost 120ÛF (50ÛC) 15 – 20 1 + 3

Beef Defrost 120ÛF (50ÛC) 70 – 80 1 + 3

Baking pan

Wire rack

Baking pan

Perforated pan

above

Summary of content (2 pages)

PAGE 1
Built-in Steam Convection Oven Quick Reference Guide This guide is for commonly cooked foods cooked in the built-in steam and convection oven (model HSLP451UC). This guide is not a substitute for the Use and Care Manual. Read the Use and Care Manual for detailed instructions and important safety notices. Rack Levels: The oven has four rack levels. The rack levels are numbered from bottom to top.
PAGE 2
FOOD VEGETABLES Artichokes Asparagus* Beets Broccoli Brussels sprouts Cabbage Carrots Cauliflower Fennel Green beans Peas Pea pods Spinach* Stuffed vegetables (zucchini, eggplant, peppers) Zucchini MODE Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Steam Conv TEMP MINUTES LEVELS 30 – 35 7 – 12 40 – 50 8 – 10 20 – 30 25 – 35 10 – 20 10 – 15 10 – 14 15 – 20 5 – 10 8 – 12 2–3 1+3 1+3 1+3 1+3 1+3 1+3 1+3 1+3 1+3 1+3 1+3 1+3 1+3 15 – 30 1+3 Steam 212ÛF (100ÛC) 212ÛF (100ÛC