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Tested for you in our cooking studio en
45
Test dishes
These tables have been produced for test institutes to
facilitate the inspection of the appliance.
As per EN 60350-1:2013 and IEC 60350-1:2011 and
as per standard EN 60705:2012, IEC 60705:2010.
Baking
Baked items that are placed into the oven on trays or in
baking tins/dishes at the same time will not necessarily
be ready at the same time.
Shelf positions for baking on two levels:
■ Universal pan: Level 3
Baking tray: Level 1
Apple pie
Apple pie on one level: place dark-coloured springform
cake tins diagonally next to each other.
Fatless sponge cake
Fatless sponge cake on two levels: vertically stack
springform cake tins in an offset manner on the wire
racks.
Notes
■ The setting values apply to dishes placed into a cold
cooking compartment.
■ Please note the information in the tables about
preheating. The setting values are valid without rapid
heating-up.
■ For baking, use the lower of the indicated
temperatures first.
Type of heating used:
■ ‚ Hot air
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Baking
Shortbread Baking tray 1
‚
140-150** 25-35
Small cakes, 2 levels Universal pan + baking tray 3+1
‚
140** 35-45
Fatless sponge cake Springform cake tin, diameter 26 cm 1
‚
160-170* 30-45
Apple pie 2 x black plate tins, diameter 20 cm 1
‚
160-170 70-80
* Preheat, do not use quick heat function
** Preheat for 5 mins, do not use quick heat function
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