35
Test dishes
In accordance with EN 50304/EN 60350 (2009), and IEC
60350.
The values in the table apply to dishes placed in a cold cooking
compartment.
Herb butter baguette, refrigerated
Baking tray
2
Hot air
180
200
15 - 20
Bread rolls, baguette, frozen
Baking tray + wire rack
2
Hot air
180
200
18 - 22
Pretzels, frozen
Baking tray + greaseproof
paper
2
Hot air
180
200
18 - 22
Croissant, frozen
Baking tray + greaseproof
paper
2
CircoSteam®
180
200
20
25
Part-cooked rolls or baguette, pre-
baked
Baking tray + greaseproof
paper
2
Hot air
150 - 170
12 - 15
Strudel, frozen
Baking tray + greaseproof
paper
2
CircoSteam®
160 - 180
45
60
Fish fingers
Baking tray + greaseproof
paper
2
Hot air
195 - 205
20 - 24
Trout
Perf
Baking tray
3
1
Steam cooking 80
100
20
25
Frozen fish fillet
Baking tray + wire rack
2
CircoSteam®
180
200
35
50
Salmon fillet
Perforated cooking con-
Baking tray
3
1
Steam cooking 80
100
20
25
Squid rings
Baking tray + greaseproof
paper
2
Hot air
190
210
25 - 30
Broccoli
Perforated cooking con-
Baking tray
3
1
Steam cooking 100
4 - 6
Cauliflower
Perforated cooking con-
Baking tray
3
1
Steam cooking 100
5 - 8
Beans
Perforated cooking con-
Baking tray
3
1
Steam cooking 100
4 - 6
Peas
Perforated cooking con-
Baking tray
3
1
Steam cooking 100
4 - 6
Carrots
Perforated cooking con-
Baking tray
3
1
Steam cooking 100
3 - 5
Mixed vegetables
Perforated cooking con-
Baking tray
3
1
Steam cooking 100
4 - 8
Brussels sprouts
Perforated cooking con-
Baking tray
3
1
Steam cooking 100
5 - 10
Food
Accessories
Level
Operating
mode
Temperature in °C Cooking time
in min.
* Add a little liquid
Food
Accessories
Level
Operating
mode
Temperature in °C Cooking time
in min.
Piped cookies
Baking tray
2
Hot air
160
170
17 - 20
Small cakes
Baking tray
2
Hot air
160
170
25 - 33
Hot water sponge cake
26 cm springform cake tin 2
Hot air
150
160
35 - 40
German apple pie
20 cm springform cake tin 2
Hot air
160
170
60
70