Miele DGC 7660, Инструкции по эксплуатации и монтажу

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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).