Note for test institutes
153
Test food according to EN 60350-1 (steam cooking functions)
Test food
Cooking con-
tainers
Quantity [g]
1
[°C]
[min]
Steam replenishment
Broccoli (8.1)
1x DGGL 12
max.
2
100
3
Steam distribution
Broccoli (8.2)
1x DGGL 20
300
2
100
3
Appliance capacity
Peas (8.3)
2x DGGL 12
1500 each
1, 2
100
–
2
Level,
Function,
Temperature,
Cooking duration
Steam cooking,
Eco steam cooking
1
Place the test food in a cold oven compartment (before the heating-up phase begins).
2
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 con-
tainers
Quantity
[g]
2
[°C]
Height [cm]
[min]
Potatoes, waxy,
quartered
3
1x DGGL 20
800
4
100
–
17
Salmon fillet, frozen, not
defrosted
1x DGGL 20
4 x 150
2
100
< 2.5
≥ 2.5 ≤ 3.2
> 3.2
9
10
11
Broccoli florets
1x DGGL 20
600
3
100
–
4
Shelf level,
Temperature,
Cooking duration
1
For instructions, see “Menu cooking – manual” in the “Steam cooking” chapter.
2
Place the universal tray on shelf level 1.
3
Place the 1st test food item (potatoes) in a cold oven compartment (before the heating up phase be-
gins).