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Tested for you in our cooking studio
en
Test dishes
These tables have been produced for test institutes to
facilitate appliance testing.
As per EN 60350-1.
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
Baking tins/dishes on the wire rack
■
First wire rack: Level 3
Second wire rack: Level 1
Shelf positions for baking on three levels:
Baking tray: Level 5
■
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.
Dish
Baking
Shortbread
Shortbread
Shortbread, 2 levels
Shortbread, 3 levels
Small cakes
Small cakes
Small cakes, 2 levels
Small cakes, 3 levels
Fatless sponge cake
Fatless sponge cake
Fatless sponge cake, 2 levels
Apple pie
Apple pie
Apple pie, 2 levels
* Preheat for 5 mins, do not use quick heat function
** Preheat, do not use quick heat function
44
Accessory
Baking tray
Baking tray
Universal pan + baking tray
Baking trays + universal pan
Baking tray
Baking tray
Universal pan + baking tray
Baking trays + universal pan
Springform cake tin, diameter 26 cm
Springform cake tin, diameter 26 cm
Springform cake tin, diameter 26 cm
2 x black plate tins, diameter 20 cm
2 x black plate tins, diameter 20 cm
2 x black plate tins, diameter 20 cm
Apple pie on two levels: position dark-coloured
springform cake tins above each other so that they are
offset.
Cakes in tinplate springform cake tins: bake on one
level with top/bottom heating. Place the springform
cake tin onto the universal pan instead of onto the wire
rack.
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.
Types of heating used:
< 4D hot air
■
% Top/bottom heating
■
$ Pizza setting
■
Shelf posi-
tion
3
3
3+1
5+3+1
3
3
3+1
5+3+1
2
2
3+1
2
2
3+1
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
140-150*
25-40
%
140-150*
25-40
<
140-150*
30-40
<
130-140*
35-55
<
160*
20-30
%
150*
25-35
<
150*
25-35
<
140*
35-45
<
160-170**
25-35
%
160-170**
30-40
<
150-170**
30-50
<
170-180
60-80
$
180-200
60-80
%
170-190
70-90
<
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