• Bosch US
 

30" Steam Convection Oven
Benchmark™ Series - Stainless Steel
HSLP451UC


The only Steam Convection Oven in its Class Installs Flush, for a European Kitchen Design.

Price $ 3,099.00

 

Steam Convection Cooking Cooks Meals that are Crispy and Tender.

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Designed to Fit Perfectly Above a Warming Drawer or Storage Drawer.

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Installs Horizontally for Perfect Alignment with Speed or Steam Oven.

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Steam Cooking Maintains your Vegetables' Nutrients, Flavors and Color.

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The Color TFT Control Panel with SteelTouch™ Buttons is Easy to Use.

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  • Key Features



    Product features

      • Design
      • Color TFT Touch Control with SteelTouch™ Buttons for Easier Operation of the Oven
      • One Halogen Light Provides Superior Illumination
        • Performance
        • Genuine Euro Convection for Even Baking Results.
        • Features Vegetable and Chicken Programs: Oven Automatically Sets Temperature and Humidity
        • Perfect Reheating: Enjoy Yesterday's Food Today
          • Convenience
          • Timer with Cook Time and Delay Start Function
          • 1 Rack, 2 Perforated and 2 Non-Perforated Pans are Included
          • Non Plumbed for Easy Installation
          • Steam Assist Clean
          • 1.4 qt. Water Tank Can be Used for an Entire Cooking Cycle
          • Child Lock
            • Capacity
            • Large Capacity at 1.4 Cu. Ft

            • Specifications

              General Properties  
              MFRNR-code 1,000,036
               
              • Ovens
              • How do steam convection ovens work?

                The Steam and Convection Oven features a 1.4 quart water tank that needs to be filled with tap water and inserted into the oven prior to use.

                When the oven is turned on to Steam or Combination Mode, the water flows through a small water pipe into a reservoir located at the bottom of the oven cavity. There it is heated up via an electric element that sits below the reservoir.

                After the water reaches the boiling point of 212°F it starts to generate steam in the cavity.

                Steam carries latent energy that is released as soon as it encounters cooler food, so the energy from the steam is transported directly to the food. Because the density of steam is higher compared to hot air, it is also possible to cook at lower temperatures compared to normal cooking. (For example, compare sitting in a normal sauna at a temperature of 120°F to sitting in a steam sauna at 120°F – the steam sauna will feel much hotter. That physical phenomenon is used in steam cooking.)

                The overall advantages of cooking with steam include:

                • Better browning of meat.
                • No more dried out food.
                • Vegetables keep more vitamins and nutrients.
                • Reheats food better than a microwave, as the food retains moisture, flavor and texture.

                What kinds of food can be cooked in a steam convection oven?

                A large variety of foods can be cooked in the steam convection oven. Of course this includes vegetables but it also includes roasted chicken and meats, seafood, hard-cooked egg, bread and pastries. Steam cooking retains vitamins and minerals better than traditional boiling in water.

                How do I convert regular recipes for the steam convection oven?

                In general, the cooking time is decreased by a quarter. For example: if it takes a chicken 1 hour to roast in a traditional oven, it will take about 45 minutes in a steam convection oven.
                Also, the denser the food, the quicker it will cook. This means that denser foods like casseroles and turkeys will cook even faster.

                Does the steam convection oven have any special installation considerations?

                No, the steam oven is non-plumbed so it doesn’t need to be connected to any water lines.

                 
             
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