Miele DG2740, Operating And Installation Instructions

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Note for test institutes
69
Test food in accordance with EN 60350-1 (steam cooking

)
Test food Cooking contain-
ers Quantity [g]

1

2
[°C]
 [min]
Steam replenishment
Broccoli (8.1) 1 x DGGL 1/2–40 L 300 Any 100 3
Steam distribution
Broccoli (8.2) 2 x DGGL 1/2–40 L Max.
Any
3
100 3
Appliance capacity
Peas (8.3) 4 x DGGL 1/2–40 L 875 in each
2, 4
4
100
5

Shelf level(s),

Temperature,

Cooking duration
1
Place the condensate tray on shelf level 1.
2
Place the test food in the cold oven compartment (before the heating-up phase begins).
3
Place the 2 x DGGL 1/2–40 L on the shelf indicated.
4 Place the 2 x DGGL 1/2–40 L on each of the shelves indicated.
5
The test is finished when the temperature measures 85 °C in the coolest place.
Menu cooking test food
1
(steam cooking

)
Test food Cooking con-
tainers 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 condensate tray on shelf level 1.
3
Place the 1st test food item (potatoes) in the cold oven compartment (before the heating-up phase
begins).