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Note for test institutes
Test food according to EN 60350-1 (steam cooking functions)
Test food
Cooking con-
tainers
Broccoli (8.1)
1x DGGL 12
Broccoli (8.2)
1x DGGL 20
Peas (8.3)
2x DGGL 12
Level, Function, Temperature, Cooking duration
Steam cooking, Eco steam cooking
1
Place the test food in a cold oven compartment (before the heating-up phase begins).
2
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
defrosted
Broccoli florets
Shelf level, Temperature, Cooking duration
1
For instructions, see "Menu cooking – manual" in the "Steam cooking" chapter.
2
Place the universal tray on shelf level 1.
3
Place the 1st test food item (potatoes) in a cold oven compartment (before the heating-up phase be-
gins).
190
Quantity [g]
Steam replenishment
max.
Steam distribution
300
Appliance capacity
1500 each
1
(steam cooking operating mode )
Cooking con-
Quantity
tainers
1x DGGL 20
1x DGGL 20
4 x 150
1x DGGL 20
2
2
1, 2
2
[°C]
[g]
800
3
1
600
2
1
[°C]
100
100
100
Height [cm]
100
–
100
< 2.5
≥ 2.5 ≤ 3.2
> 3.2
100
–
[min]
3
3
2
–
[min]
17
9
10
11
4
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