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Contents
6
Cooking charts
.................................................................................................. 132
Batter................................................................................................................... 132
Rubbed in mixture ............................................................................................... 133
Yeast dough ........................................................................................................ 134
Quark dough........................................................................................................ 135
Sponge mixture ................................................................................................... 135
Choux pastry, puff pastry, meringue................................................................... 136
Savoury dishes .................................................................................................... 137
Beef ..................................................................................................................... 138
Veal...................................................................................................................... 139
Pork ..................................................................................................................... 140
Lamb, game ........................................................................................................ 141
Poultry, fish.......................................................................................................... 142
Notes for test institutes
.................................................................................... 143
Test food acc. to EN 60350-1 ............................................................................. 143
Data sheet for household ovens .................................................................... 144
Conformity declaration
..................................................................................... 145
Copyright and licences
..................................................................................... 146