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31
Test dishes
These tables have been produced for test institutes to facilitate
the inspection and testing of the various appliances.
Baking
Test dishes tested in accordance with standards EN 50304/
EN 60350 (2009) and IEC 60350.
The values in the table apply to dishes placed in a cold cooking
compartment.
Note: For baking, use the lower of the temperatures indicated
first.
Steaming
Test dishes tested in accordance with standard EN 60350-1.
Food Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Piped cookies Baking tray 2 Hot air 160 170 17 - 20
Small cakes Baking tray 2 Hot air 160 170 25 - 33
Hot water sponge cake 26 cm springform cake tin 2 Hot air 150 160 35 - 40
Double crust apple pie 20 cm springform cake tin 2 Hot air 160 170 60 - 70
Food Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Broccoli
(Steam distribution)
Perforated +
baking tray
3
1
Steam cooking 100 *
Broccoli
(Steam supply)
Perforated +
baking tray
3
1
Steam cooking 100 *
Peas**
(Maximum load)
Perforated +
baking tray
3
1
Steam cooking 100 ***
* The cooking time for "al dente" must be established beforehand.
** Spread out 2.0 kg of peas evenly in the container.
*** The end of the cooking time has been reached when the peas at the coldest point have reached a temperature of 85 °C.
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