Page EN-38
“Test report” table
“Test report” table
These dishes were prepared in accordance with DIN 44547 and EN 60350 standards.
Dish
Number
of trays Rack height
1)
Heating method
Tempera-
ture in °C
Cooking
time in
min.
Shortbread biscuits
1
4
Top/bottom heat
2)
150–160
20–30
1
2
Hot air
2)
140–150
30–35
Water sponge cake
1
2
Top/bottom heat
2)
180–190
15–25
1
3
Hot air
2)
160–165
30–40
Leavened apple cake
1
4
Top/bottom heat
2)
185–195
25–40
1
1
Convection
165–175
40–50
20 muffins
1
2
Top/bottom heat
160–170
15–25
1
1
Convection
160–170
20–30
2
2 (Dripping pan)
4 (Baking tray) Convection
165–170
20–25
Toast
1
3
Grill
3)
240
1–3
12 patties
1
4
Intensive grill
3)
240
15 + 6–8
4)
Chicken
1
2
Intensive grill with
convection
180–195
50–65
Roast pork
1
2
Intensive grill with
convection
180–195
6)
140–160
Goose
1
2
Intensive grill with
convection
180–195
75–90
Pizza
2) 7)
1
3
Top/bottom heat
220–230
18–23
1
3
Convection
170–175
20–25
1)
Rack height calculated from below
4)
Page 1 and 2
7)
Follow the manufacturer's in-
structions on the packaging
2)
Pre-heated
5)
Universal pan above
3)
Pre-heat for five minutes
6)
Depending on the height of
the roast
Please note that the baking tray should be
slightly below the rack height marking when it
rests on telescopic rails (see Fig. right).
1
2
3
4
5
