Note for test institutes
105
Test food in accordance with EN 60350-1 (steam cooking func-
tion
)
Test food
Cooking con-
tainer(s)
Quantity [g]
1
2
[°C]
[min]
Steam replenishment
Broccoli (8.1)
1x DGGL 1/2-40L
300
Any
100
3
Steam distribution
Broccoli (8.2)
2x DGGL 1/2-40L
max.
Any
3
100
3
Appliance capacity
Peas (8.3)
4x DGGL 1/2-40L
875 in each
2, 4
4
100
5
Shelf level(s),
Temperature,
Cooking duration
1
Place the glass tray or condensate tray (depending on the model) in shelf level 1.
2
Place the test food in a cold oven compartment (before the heating-up phase begins).
3
Place 2x DGGL 1/2-40L containers adjacent to one another in the shelf level.
4
Place 2x DGGL 1/2-40L containers adjacent to one another in each of the shelf levels.
5
The test is finished when the temperature measures 85 °C in the coolest place.
Menu cooking test food
1
(steam cooking function
)
Test food
Cooking contain-
ers
Quantity [g]
2
[°C]
Height [cm]
[min]
Potatoes, waxy,
quartered
3
1 x 1/2 DGGL–40 L
800
4
100
–
17
Salmon fillet,
frozen, not defros-
ted
1 x 1/2 DGGL–40 L
4 x 150
2
100
< 2.5
≥ 2.5 ≤ 3.2
> 3.2
9
10
11
Broccoli florets
1 x 1/2 DGGL–40 L
600
3
100
–
4
Shelf level,
Temperature,
Cooking duration
1
For instructions, see “Steam cooking – Menu cooking”.
2
Place the glass tray or condensate tray (depending on the model) on shelf level 1.
3
Place the 1st test food item (potatoes) in the cold oven compartment (before the heating-up phase
begins).
