"Test report" table
Page EN-41
"Test report" table
These dishes were prepared in accordance with DIN 44547 and EN 60350 standards.
Dish
Number
of trays
Shelf height
1
)
Heating method
Temperature
in °C
Cooking
time in
min.
Shortbread biscuits
1
4
Top/bottom heat
150-160
20-30
1
2
Hot air
140-150
30-35
2
2 Dripping pan
4 Baking tray
Hot air
140-150
35-40
Water sponge cake
1
2
Top/bottom heat
180-190
15-25
1
2
Hot air
160-165
30-40
Apple pie with
crumble
1
4
Top/bottom heat
185-195
25-40
1
3
Hot air
165-175
40-50
Small cakes
1
4
Top/bottom heat
175-185
15-25
1
2
Hot air
160-170
20-30
2
2 (Dripping pan)
+ 4 (Baking
tray)
Hot air
165-170
20-25
Toast
1
3
Grill
240
1-3
Burgers
1
4
Intensive grill
240
15 + 5-8
2)
Chicken
1
2
Intensive grill with
convection
180-195
50-65
Roast pork
1
2
Intensive grill with
convection
180-195
130-160
Goose
1
2
Intensive grill with
convection
180-195
75-90
Pizza
1
3
Top/bottom heat
200-210
18-23
1
2
Convection
170-175
20-25
Please also take into account a preheating time of 5-15 minutes with every cooking setup.
1)
Shelf level calculated from below
2)
1 and 2 1 and 2
