HSLP451UC Built In Steam Convection Oven
User Guide
HSLP451UC Built In Steam Convection Oven
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.
| Level | Best for |
| 4 | Two rack baking |
| 3 | Vegetables, fish, rice, reheat pizza |
| 2 | 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 |
Before using for the first time
Follow the steps described in your user manual before you start using your appliance.
Operating the oven
Turning the oven on
- Place food in steam oven before preheat unless using the slow cook or European conv modes.
- Select the desired cooking mode.
- Press the numeric keypad to set a temperature.
- Press Enter.
Turning the oven off
- Press the Oven Clear/Off button to cancel the cooking mode and return to the stand-by state screen.
Setting the kitchen timer
- Press Clock/Timer.
- Enter the desired time using the numeric keypad.
- Press Soft Key 3 (Set Timer).
When the timer reaches zero, the display shows a 0:00 and sounds an alarm tone every 10 seconds for 2 minutes. - After the timer has finished, it may be reset by pressing the Soft Key 1 (Timer Off) or by opening the door.
Setting the oven timer
- Place food in the oven.
- Select a mode and temperature.
- Press Soft Key 2 (Oven Timer).
- Enter the desired time using the numeric keypad.
- Press Enter.
- After the timer has finished, it may be reset by pressing the Oven Clear/Off or by opening the door.
After each operation
- Leave the oven door open in the “at rest” position, until the interior has cooled down.
- Use a cleaning sponge to remove any water remaining in the evaporator dish and to wipe down the oven cavity.
- Dry the oven cavity with a soft cloth.
- Close the door.
Cleaning the oven with steam
IMPORTANT: Steam-cleaning requires 2 start/stop cycles to complete its operation. Steam clean cannot be aborted once started. Both cycles must be completed before the appliance will become operational again.
Cleaning phase (cycle 1, approximately 30 minutes)
- Let the oven cool down and remove any accessories.
- Clean the evaporator dish with a cleaning sponge.
- Fill the water tank to MAX before inserting it into the appliance.
- Add a drop of dishwashing liquid to the evaporator dish.
- Shut the oven door.
- Select Settings on the control panel.
- Navigate to Steam Clean.
- Press Enter.
- Press Yes to begin steam cleaning.
At the end of the cleaning phase, the countdown will suspend and a buzzer will sound. The display will show “Clean Steam Dish”. DO NOT press enter before following the instructions below.
Rinse phase (cycle 2, approximately 20 seconds) - Rinse out the water tank and fill it with clean water. If the water tank is not refilled and the Enter button is pressed, the action will be ignored. The rinse cycle can only be completed if the water tank is refilled.
- Remove the rack rails from the oven and clean softened food residues from them. Wipe out the food residues from the oven and the evaporator dish with a cleaning sponge, thoroughly wash out the cleaning sponge.
- Press Enter to start the rinse. The display will show “Steam Clean”. The countdown will resume, and after another 20 seconds a beep will signal the end of “Steam Clean”. The display will show “clean steam dish”.
- Wipe any remaining water from the evaporator dish with a cleaning sponge. Wipe down the oven. Thoroughly rinse out the cleaning sponge.
- Press Enter.
Setting the automatic program
- Select either Chicken or Vegetables on the control panel.The display screen will show a list of food groupings.
- Press Soft Key 2 (Food Type) to advance through the menu options.
- Press Enter to select the desired food.
The display will show the rack level (levels 1 – 3) and specific ovenware/accessories that should be used. - Place food in steam oven at the indicated locations.
- Close the oven door.
Setting the weight - Press the numeric keypad to adjust the weight of the food you will be cooking.
Each type of food has a maximum and minimum weight setting. - Press Enter.
The oven will begin preheating.
Cooking modes and recommendations
| Mode | Mintemp °F (°C) | Maxtemp °F (°C) | Use |
| Steam | 95 (35) | 212 (100) | Steams vegetables, fish, and side dishes; extracts juices. |
| Steam Conv | 250 (120) | 450 (230) | Combines steam and convection oven modes. Use for meat, soufflés and baked goods. |
| Reheat | 210 (98) | 360 (180) | Gently reheats cooked foods in plated dishes and baking dishes. |
| Defrost | 110 (43) only | Defrosts fruits, vegetables, meats and fish for cooking or serving. | |
| Keep Warm | 140 (60) only | Keeps hot, cooked foods at serving temperature. | |
| Dish Warming | 125 (52) only | Heats and keeps warm oven–safe ovenware, plates and bowls. | |
| Slow Cook | 140 (60) | 250 (120) | Slowly roasts meats so they remain very tender. Place food in oven after preheat. |
| Proof | 100 (38) only | Proof (raises) yeast dough and sourdough. | |
| European Conv | 150 (65) | 450 (230) | Operates as a convection oven, with no steam. Place food in oven after preheat. Use for moist cakes, sponge cakes and braised meat. |
| Chicken | Determined by program Sets automatic programming. | ||
| Vegetables | Determined by program Sets automatic programming. | ||
| Accessories | |||||
| Food | Mode | Tern p °F (°C) | Minutes | Levels | |
| Reheating foods | Pizza Vegetables | Reheat | 350 (175) | 12 – 15 | 3 2 2 3 |
| Reheat 250 (120) | 12 – 18 8-12 5-10 | ||||
| Bread | Reheat | 350 (175) | |||
| Noodles, potatoes, rice Reheat 210 (98) | |||||
| Frozen French fries European Cony 375 (190) 25 – 35 2 | |||||
| products Lasagna, frozen Steam Cony 375 (190) 35 – 55 2 | |||||
| Pizza, thin crust | European Cony | 375 (190) | 15 – 23 2 | ||
| Pizza, deep dish European Cony 375 (190) 18 – 25 2 | |||||
| Frozen fish fillets Steam Cony 375 (190) 35 – 50 2 | |||||
| Poultry, Chicken, whole 2.65 lbs. Steam Cony 375 (190) 50 – 60 2 | |||||
| Meats, | Chicken pieces, per 2.65 lbs. | Steam Cony | 375 (190) | 20 – 35 2 | |
| Seafood | |||||
| Turkey, whole, unstuffed Steam Cony 325 (160) | |||||
| 80 – 95 2 | |||||
| Pot-roasted beef, 3.5 lbs. | Reheat | 300 (150) | 100- 140 2 | ||
| Filet of beef, medium, 2 lbs. Reheat 350 (175) 20 – 28 2 | |||||
| Thick sliced sirloin, med.; 2 lbs. | European Cony | 350 (175) | 45 – 60 2 | ||
| Pork chop, boneless, 1.2 lbs. Steam Cony 300 (150) 75 – 120 2 | |||||
| Clams, oysters, 0.33 lbs. | Steam | 212 (100) | 10 – 15 2 | ||
| Meat loaf (ground meat), 1.2 lbs. Steam Cony 350 (175) 45 – 60 2 | |||||
Accessories
| Food | Mode | Temp °F (°C) | Minutes | Levels | |
| Shrimp, medium, per 1 lb | Steam | 212 (100) 5 – 8 | 1 + 3 | ||
| Fish Fillet, per 3.5 lbs. | Steam | 180 (82) 10 – 20 | 1 + 3 | ||
| Defrost- | Chicken parts, bone•in | Defrost | 120 (49) 60 – 70 | 1 + 3 | |
| ing foods | Chicken parts, boneless | Defrost | 120 (49) 30 – 35 | 1 + 3 | |
| Frozen vegetables | Defrost | 120 (49) | 20 – 30 | 1 + 3 | |
| Fish fillets | Defrost | 120 (49) 15 – 20 | 1 + 3 | ||
| Beef | Defrost | 120 (49) 70 – 80 | 1 + 3 | ||
| Vegeta- | Artichokes | Steam | 212 (100) 30 – 35 | 1 + 3 | |
| bles | Asparagus | Steam | 212 (100) 7-12 | 1 + 3 | |
| Beets | Steam | 212 (100) 40 – 50 | 1 + 3 | ||
| Broccoli | Steam | 212 (100) | 8-10 | 1 + 3 | |
| Brussels sprouts | Steam | 212 (100) 20 – 30 | 1 + 3 | ||
| Cabbage | Steam | 212 (100) | 25 – 35 | 1 + 3 | |
| Carrots | Steam | 212 (100) 10 – 20 | 1 + 3 | ||
| Cauliflower | Steam | 212 (100) 10 – 15 | 1 + 3 | ||
| Fennel | Steam | 212 (100) 10 – 14 | 1 + 3 | ||
| Green beans | Steam | 212 (100) 15 – 20 | 1 + 3 | ||
| Peas | Steam | 212 (100) 5-10 | 1 + 3 | ||
| Pea pods | Steam | 212 (100) | 8-12 | 1 + 3 | |
| Spinach | Steam | 212 (100) 2 – 3 | 1 + 3 | ||
| Stuffed vegetables | Steam Cony | 320 (160) – | 15 – 30 | 1 + 3 | |
| (zucchini, eggplant, peppers) | 360 (175) | ||||
| Zucchini | Steam | 212 (100) 2 – 3 | 1 + 3 | ||
| Starches, | Potatoes (unpeeled) | Steam | 212 (100) 35 – 45 | 1 + 3 | |
| Grains, | Potatoes (peeled) | Steam | 212 (100) 20 – 25 | 1 + 3 | |
| Breads | |||||
| Potato gratin | Steam | 212 (100) | 35 – 45 | 2 | |
| Brown rice | Steam | 212 (100) 30 – 40 | 2 | ||
| Long grain rice | Steam | 212 (100) 20 – 30 | 2 | ||
| Lentils | Steam | 212 (100) 30 – 45 | 2 | ||
| Couscous | Steam | 212 (100) | 6-10 | 2 | |
| Canellini beans (pre-softened) | Steam | 212 (100) 65 – 75 | 2 | ||
| White bread, 1.7 lbs. | Steam Cony | 400 (205) | 15 – 20 | 2 | |
| Multi-grain bread | Steam Cony | 400 (205) 15 – 20 | 2 | ||
| Whole grain bread, 1.7 lbs. | Steam Cony | 400 (205) 20 – 30 | 2 | ||
| Biscuits | European Cony | 300 (150) 12 – 17 | 2 | ||
| Slow cook | Boned leg of lamb, 2 – 3.5 lbs. | Slow cook | 175 (80) 140 – 160 | 2 | |
| Roast beef, 3.5 – 5.5 lbs. | Slow cook | 175 (80) 150 – 180 | 2 | ||
| Pork fillets | Slow cook | 175 (80) | 50 – 70 | 2 | |
| Beef steaks, 1.2″ thick | Slow cook | 175 (80) 40 – 80 | 2 | ||
| Duck breast | Slow cook | 175 (80) 35 – 55 | 2 | ||
| Cakes, | Muffins | European Cony | 350 (175) 20 – 30 | 2 | |
| Small baked products | Sponge cake | European Cony | 300 (150) | 60 – 70 9-13 | 2 3 |
| Chocolate chip cookies | European Cony | 325 (160) | |||
| Sugar cookies | European Cony | 325 (160) | 7-10 | 3 | |
| Sheet cake | Steam Cony | 325 (160) 35 – 45 | 2 | ||
| Bundt | European Cony | 325 (160) 35 – 45 | 2 | ||
| Yeast dough, proofing | Proof | 100 (38) 20 – 30 | 1 | ||
| Sourdough, proofing | Proof | 100 (38) 20 – 30 | 1 | ||
Accessories
 |  |  |
Automatic program recommendations
| Food | Default Min. Max. Accessories and rack levels weight weight weight | |||||||
| Vegetables | Wait until after cooking to season vegetables, including potatoes. | |||||||
| Cauliflower florets | 1.0 lbs. (0.4 kg) | 0.2 lbs. (0.1 kg) | 4.5 lbs. (2 kg) | Perforated (level 3) + baking pan (level 1) | ||||
| Broccoli florets | 1.0 lbs. (0.4 kg) | 0.2 lbs. (0.1 kg) | 4.5 lbs. (2 kg) | Perforated (level 3) + baking pan (level 1) | ||||
| Green beans | 1.0 lbs. (0.4 kg) | 0.2 lbs. (0.1 kg) | 4.5 lbs. (2 kg) | Perforated (level 3) + baking pan (level 1) | ||||
| Green asparagus | 1.0 lbs. (0.4 kg) | 0.2 lbs. (0.1 kg) | 4.5 lbs. (2 kg) | Perforated (level 3) + baking pan (level 1) | ||||
| Mixed veggie steam | 1.0 lbs. (0.4 kg) | 0.2 lbs. (0.1 kg) | 4.5 lbs. (2 kg) | Perforated (level 3) + baking pan (level 1) | ||||
| Peeled potatoes | 1.0 lbs. (0.4 kg) | 0.2 lbs. (0.1 kg) | 4.5 lbs. (2 kg) | Perforated (level 3) + baking pan (level 1) | ||||
| Unpeeled potatoes | 1.0 lbs. (0.4 kg) | 0.2 lbs. (0.1 kg) | 4.5 lbs. (2 kg) | Perforated (level 3) + baking pan (level 1) | ||||
| Chicken | Weigh individual pieces of chicken. Enter the weight of the heaviest piece. DO NOT place pieces of chicken on top of one another in the ovenware. You can marinate the pieces of chicken before cooking. | |||||||
| Whole chicken | 3.5 lbs. (1.6 kg) | 1.5 lbs. (0.7 kg) | 5.0 lbs. (2.3 kg) | Wire rack + baking pan (level 2) | ||||
| Chicken portions | 0.25 lbs. (0.1 kg) | 0.1 lbs. (0.04 kg) | 0.75 lbs. (0.36 kg) | Wire rack + baking pan (level 2) | ||||
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