Page EN-44
“Test report” table
“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
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 be-
neath the oven rack for dishes that pro-
duce meat juices, fat or other dripping liquids.
