‘Test report’ table
Page GB-23
‘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
Tempera-
ture in °C
Cooking
duration
in min.
Shortbread biscuits
1
3
Top/bottom heat
2)
180–200
10–20
1
3
Circulating air with
top/bottom heat
2)
170–180
10–20
Water sponge cake
1
2
Top/bottom heat
2)
170–180
25–35
1
2
Circulating air with
top/bottom heat
2)
150–160
30–40
Leavened apple cake
1
3
Top/bottom heat
2)
180–200
25–35
1
3
Circulating air with
top/bottom heat
170–180
30–40
20 muffins
1
3
Top/bottom heat
180–190
15–25
1
3
Circulating air with
top/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
Circulating air with
top/bottom heat
170–180
60–80
Roast pork *
)
1
2
Circulating air with
top/bottom heat
160–180
6)
140–170
1
2
Grill with fan
170–190
6)
90–120
Goose
1
2
Circulating air with
top/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
Please note that the baking tray should be
slightly below the rack height marking when
it rests on telescopic rails (see Fig. above).
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.
1
2
3
4
5
