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Note for test institutes
131
Test food in accordance with EN 60350-1 (steam cooking func-
tion)
Test food Cooking con-
tainer(s)
Quantity [g]
1
2
[°C]
[min]
Steam replenishment
Broccoli (8.1) 1x DGGL 1/2-40L 300 Any 100 3
Steam distribution
Broccoli (8.2) 2x DGGL 1/2-40L max.
Any
3
100 3
Appliance capacity
Peas (8.3) 4x DGGL 1/2-40L 875 in each
2, 4
4
100
5
Shelf level(s), Temperature, Cooking duration
1
Place the glass tray or condensate tray (depending on the model) in shelf level1.
2
Place the test food in a cold oven compartment (before the heating-up phase begins).
3
Place 2x DGGL 1/2-40L containers adjacent to one another in the shelf level.
4
Place 2x DGGL 1/2-40L containers adjacent to one another in each of the shelf levels.
5
The test is finished when the temperature measures 85°C in the coolest place.
Menu cooking test food
1
(steam cooking function)
Test food Cooking con-
tainers
Quantity
[g]
2
[°C] Height [cm] [min]
Potatoes, waxy,
quartered
3
1x1/2DGGL–
40L
800 4 100 – 17
Salmon fillet,
frozen, not defros-
ted
1x1/2DGGL–
40L
4x150 2 100 <2.5
≥2.5≤3.2
>3.2
9
10
11
Broccoli florets 1x1/2DGGL–
40L
600 3 100 – 4
Shelf level, Temperature, Cooking duration
1
For instructions, see “Steam cooking – Menu cooking”.
2
Place the glass tray or condensate tray (depending on the model) on shelf level1.
3
Place the 1st test food item (potatoes) in the cold oven compartment (before the heating-up phase
begins).
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