Page EN-38
“Test report” table
“Test report” table
These dishes were prepared in accordance with DIN 44547 and EN 60350 standards.
Dish
Number
of trays
Rack
height
1)
Heating method
Temperature
in °C
Cooking
time in
min.
Shortbread biscuits
1
3
Top/bottom heat
2)
180-200
10-20
1
3
Convection with top and
bottom heat
2)
170-180
10-20
Water sponge cake
1
2
Top/bottom heat
2)
170-180
25-35
1
2
Convection with top and
bottom heat
2)
150–160
30-40
Leavened apple
cake
1
3
Top/bottom heat
2)
180-200
25-35
1
3
Convection with top and
bottom heat
170-180
30-40
20 muffins
1
3
Top/bottom heat
180-190
15-25
1
3
Convection with top and
bottom heat
160-170
20-30
Toast
1
4
Grill with fan
3)
250
0.5-1
12 patties
1
4
Grill with fan
3)
250
10–12 +
8–12
4)
Chicken
*)
1
2
Top/bottom heat
210–230
50-70
1
2
Convection with top and
bottom heat
170-180
60-80
Roast pork
*)
1
2
Convection with top and
bottom heat
160–180
6)
140–170
1
2
Grill with fan
170–190
6)
90–120
Goose
1
2
Convection with top and
bottom heat
160-180
150-180
Pizza
7)
1
2
Bottom heat with fan
*)
190-210
20-25
1
3
Top/bottom heat
2)
200-220
10-20
(1)
Rack height calculated from below
(2)
Pre-heated
3)
Pre-heat for five minutes
4)
Page 1 and 2
(5)
Universal pan above
6)
Depending on the height of the roast
(7)
Follow the manufacturer's instructions on
the packaging
*)
No pre-heating required
The dripping pan should be placed be-
neath the oven rack for dishes that pro-
duce meat juices, fat or other dripping liquids.
