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Note for test institutes
Test food in accordance with EN 60350-1 (steam cooking func-
tion )
Test food
Cooking con-
tainer(s)
Broccoli (8.1)
1x DGGL 1/2-40L
Broccoli (8.2)
2x DGGL 1/2-40L
Peas (8.3)
4x DGGL 1/2-40L
Shelf level(s), Temperature, Cooking duration
1
Place the glass tray or condensate tray (depending on the model) in shelf level 1.
2
Place the test food in a cold oven compartment (before the heating-up phase begins).
3
Place 2x DGGL 1/2-40L containers adjacent to one another in the shelf level.
4
Place 2x DGGL 1/2-40L containers adjacent to one another in each of the shelf levels.
5
The test is finished when the temperature measures 85 °C in the coolest place.
Menu cooking test food
Test food
Potatoes, waxy,
3
quartered
Salmon fillet,
frozen, not defros-
ted
Broccoli florets
Shelf level, Temperature, Cooking duration
1
For instructions, see "Steam cooking – Menu cooking".
2
Place the glass tray or condensate tray (depending on the model) on shelf level 1.
3
Place the 1st test food item (potatoes) in the cold oven compartment (before the heating-up phase
begins).
90
Quantity [g]
Steam replenishment
Steam distribution
Appliance capacity
1
(steam cooking function )
Cooking con-
tainers
1 x 1/2 DGGL–
40 L
1 x 1/2 DGGL–
40 L
1 x 1/2 DGGL–
40 L
300
Any
max.
Any
875 in each
2, 4
2
Quantity
[g]
800
4
4 x 150
2
600
3
1
2
[°C]
100
3
100
4
100
[°C]
Height [cm]
100
–
100
< 2.5
≥ 2.5 ≤ 3.2
> 3.2
100
–
[min]
3
3
5
[min]
17
9
10
11
4
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