Tested for you in our cooking studio
en
51
Test dishes
These tables have been produced for test institutes to
facilitate the inspection of the appliance.
As per EN 60350-1:2013 and IEC 60350-1:2011 and
as per standard EN 60705:2012, IEC 60705:2010.
Baking
Baked items that are placed into the oven on trays or in
baking tins/dishes at the same time will not necessarily
be ready at the same time.
Shelf positions for baking on two levels:
■
Universal pan: Level 3
Baking tray: Level 1
Double-crusted apple pie
Double- crusted apple pie on one level: place dark-
coloured springform cake tins diagonally next to each
other.
Hot water sponge cake
Hot water sponge cake on two levels: vertically stack
springform cake tins in an offset manner on the wire
racks.
Notes
■
The setting values apply to dishes placed into a cold
cooking compartment.
■
Please note the information in the tables about
preheating. The setting values are valid without rapid
heating-up.
■
For baking, use the lower of the indicated
temperatures first.
Type of heating used:
■
<
4D hot air
Grilling
Also slide in the universal pan. The liquid will be caught
and the cooking compartment stays cleaner.
Type of heating used:
■
(
Grill, large area
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Baking
Whirls
Baking tray
1
<
140-150*
25-35
Small cakes
Baking tray
1
<
150*
25-35
Small cakes, 2 levels
Universal pan + baking tray
3+1
<
140*
35-45
Hot water sponge cake
Springform cake tin, diameter 26 cm
1
<
160-170**
30-45
Double-crusted apple pie
2 x black plate tins, diameter 20 cm
1
<
160-170
70-80
* Preheat for 5 mins, do not use quick heat function
** Preheat, do not use quick heat function
Dish
Accessories
Shelf posi-
tion
Type of
heating
Grill
setting
Cooking
time in
mins.
Grilling
Browning toast
Wire rack
3
(
3
3-6
Beefburgers, x 12*
Wire rack
2
(
3
20-30
* Turn after 2/3 of the total time
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