Miele DG 2740 User Manual

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Note for test institutes

Test food in accordance with EN60350-1 (steam cooking)

Test food Cooking contain-

ers

Quantity [g]





[°C]

 [min]

Steam replenishment

Broccoli (8.1) 1xDGGL1/2–40L 300 Any 100 3

Steam distribution

Broccoli (8.2) 2xDGGL1/2–40L Max.

Any

100 3

Appliance capacity

Peas (8.3) 4xDGGL1/2–40L 875 in each

2, 4

100

Shelf level(s), Temperature, Cooking duration

Place the condensate tray on shelf level 1.

Place the test food in the cold oven compartment (before the heating-up phase begins).

Place the 2xDGGL1/2–40L on the shelf indicated.

Place the 2xDGGL1/2–40L on each of the shelves indicated.

The test is finished when the temperature measures 85°C in the coolest place.

Menu cooking test food

(steam cooking)

Test food Cooking con-

tainers

Quantity

[g]



 [°C] Height [cm] [min]

Potatoes, waxy,

quartered

1x1/2DGGL–

40L

800 4 100 – 17

Salmon fillet,

frozen, not defros-

ted

1x1/2DGGL–

40L

4x150 2 100 <2.5

≥2.5≤3.2

>3.2

Broccoli, florets 1x1/2DGGL–

40L

600 3 100 – 4

Shelf level, Temperature, Cooking duration

For instructions, see “Steam cooking – Menu cooking”.

Place the condensate tray on shelf level 1.

Place the 1st test food item (potatoes) in the cold oven compartment (before the heating-up phase

begins).

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Miele DG 2740 Stainless steel/Clean Steel

User Manual - Page 69