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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
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.
Apple pie on two levels: position dark-coloured
springform cake tins above each other so that they are
offset.
Dish
Baking
Shortbread
Shortbread
Shortbread, 2 levels
Shortbread, 3 levels
Small cakes
Small cakes
Small cakes, 2 levels
Small cakes, 3 levels
Small cakes, 3 levels
Fatless sponge cake
Fatless sponge cake
Fatless sponge cake
Fatless sponge cake, 2 levels
Apple pie
Apple pie
Apple pie, 2 levels
* Preheat, do not use quick heat function
** Preheat for 5 mins, do not use quick heat function
Accessories/cookware
Baking tray
Baking tray
Universal pan + baking tray
Baking trays + universal pan
Baking tray
Baking tray
Universal pan + baking tray
Baking trays + universal pan
Baking trays + universal pan
Springform cake tin, diameter 26 cm
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
Tested for you in our cooking studio
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
;
■
Intensive heat
&
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf posi-
Type of
tion
heating
3
%
3
:
3+1
:
5+3+1
:
3
%
3
:
3+1
:
5+3+1
:
4+3+1
:
2
%
2
:
2
:
3+1
:
2
;
2
&
3+1
:
Tempera-
Steam in-
Cooking
ture in °C
tensity
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
140**
-
35-45
160-170*
-
25-35
160-170*
-
25-35
150-160
1
10
-
20-25
150-170*
-
30-50
170-180
-
60-80
170-180
-
75-95
170-190
-
70-90
en
65
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