37
Test dishes
In accordance with EN 50304/EN 60350 (2009), and IEC
60350.
The values in the table apply to dishes placed in a cold cooking
compartment.
Trout perforated +
baking tray
3
1
Steam 80 100 20 25
Frozen fish fillet with topping baking tray + wire rack 2 Hot air + Steam 180 200 35 50
Salmon fillet Perforated cooking con-
tainer +
baking tray
3
1
Steam 80 100 20 25
Squid rings baking tray + greaseproof
paper
2 Hot air 190 210 25 - 30
Broccoli Perforated cooking con-
tainer +
baking tray
3
1
Steam 100 4 - 6
Cauliflower Perforated cooking con-
tainer +
baking tray
3
1
Steam 100 5 - 8
Beans Perforated cooking con-
tainer +
baking tray
3
1
Steam 100 4 - 6
Peas Perforated cooking con-
tainer +
baking tray
3
1
Steam 100 4 - 6
Carrots Perforated cooking con-
tainer +
baking tray
3
1
Steam 100 3 - 5
Mixed vegetables Perforated cooking con-
tainer +
baking tray
3
1
Steam 100 4 - 8
Brussels sprouts Perforated cooking con-
tainer +
baking tray
3
1
Steam 100 5 - 10
Food Accessories Level Operating mode Temperature in°C Cooking time
in min.
* Add a little liquid
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
German apple pie 20 cm springform cake tin 2 Hot air 160 170 60 70
