Page EN-36
“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
3
Top/bottom heat
2)
180–200
10–20
1
3
Convection with top and
bottom heat
2)
170–180
10–20
Water sponge cake
1
2
Top/bottom heat
2)
170–180
25–35
1
2
Convection with top and
bottom heat
2)
150–160
30–40
Leavened apple
cake
1
3
Top/bottom heat
2)
180–200
25–35
1
3
Convection with top and
bottom heat
170–180
30–40
20 muffins
1
3
Top/bottom heat
180–190
15–25
1
3
Convection with top and
bottom heat
160–170
20–30
Toast
1
4
Grill with fan
3)
250
0.5–1
12 patties
1
4
Grill with fan
3)
250
10–12 +
8–12
4)
Chicken *
)
1
2
Top/bottom heat
210–230
50–70
1
2
Convection with top and
bottom heat
170–180
60–80
Roast pork *
)
1
2
Convection with top and
bottom heat
160–180
6)
140–170
1
2
Grill with fan
170–190
6)
90–120
Goose
1
2
Convection with top and
bottom heat
160–180
150–180
Pizza
7)
1
2
Bottom heat with fan *
)
190–210
20–25
1
3
Top/bottom heat
2)
200–220
10–20
1)
Rack height calculated from below
2)
Pre-heated
3)
Pre-heat for five minutes
4)
Page 1 and 2
5)
Universal pan above
6)
Depending on the height of the roast
7)
Follow the manufacturer's instructions on the
packaging
*
)
No pre-heating required
The dripping pan should be placed
beneath the oven rack for dishes that
produce meat juices, fat or other dripping
liquids.
Summary of Contents for 65C90C7-E11B000
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