‘Test reports’ table
Page GB-17
‘Test reports’ 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
time in
min.
Shortbread biscuits
1
4
Top/bottom heat
150–160
20–30
1
2
Hot air
140–150
30–35
Water sponge cake
1
2
Top/bottom heat
180–190
15–25
1
3
Hot air
160–165
30–40
Apple pie with crum-
ble
1
4
Top/bottom heat
185–195
25–40
1
1
Hot air
165–175
40–50
Small cakes
1
2
Top/bottom heat
160–170
15–25
1
1
Hot air
160–170
20–30
2
2 (Dripping pan)
4 (Baking tray)
Hot air
165–170
20–25
Toast
1
3
Grill
240
1–3
Burgers
1
4
Intensive grill
240
15 + 6–8
2)
Chicken
1
2
Intensive grill with
convection
180–195
50–65
Roast pork
1
2
Intensive grill with
convection
180–195
140–160
Goose
1
2
Intensive grill with
convection
180–195
75–90
Pizza
1
3
Top/bottom heat
220–230
18–23
1
3
Convection
170–175
20–25
Also take into account a preheating time of 5–15 minutes for all cooking instructions.
1)
Shelf level calculated from below
2)
1. and 2. 1 and 2
196893 GB 20190508.indd GB-17
08.05.2019 09:24:03
