Note For Test Institutes - Miele dgc 6805 Operating And Installation Instructions

Test food using steam cooking
Testing is to be conducted as described in "Electrical cooking ranges, hobs, ovens
and grills for domestic use - methods for measuring performance" (DIN EN
50304 / DIN EN 60350), draft paragraph "Steam ovens and steam combination
ovens".
Test food
Broccoli (8.1)
Broccoli (8.2)
Peas (8.3)
 Shelf level(s) /  Temperature /  Function /  Steam cooking /  Duration
* Place the test food in a cold oven (before the heating-up phase begins).
** The test is finished when the temperature measures 85 °C in the coolest place.
Cooking
containers
Steam replenishment
1x DGGL 12
Steam distribution
1x DGGL 20
Performance at maximum capacity
2x DGGL 12

Note for test institutes

Quantit

y [g]
max. 2
300 2
1500 g 1, 2
in each
 *

[°C]
100

100

100


[min]
3
3
**
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