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Test dishes
These tables have been produced for test institutes to
facilitate the inspection of the appliance.
In accordance with EN 60350-1.
Baking
Items that are placed in the oven on baking 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, position 3
■
Baking tray, position 1
Baking tins/dishes on the wire rack
■
First wire rack, position 3
Second wire rack, position 1
Shelf positions for baking on three levels:
Baking tray, position 5
■
Universal pan, position 3
■
Baking tray: Position 1
■
Baking
Dish
Viennese whirls
Viennese whirls, 2 levels
Viennese whirls, 3 levels
Small cakes
Small cakes, 2 levels
Small cakes, 3 levels
Hot water sponge cake
Hot water sponge cake, 2 levels
Double-crusted apple pie
Double-crusted apple pie, 2 levels
* Preheat; do not use rapid heat-up function
Accessories/cookware
Universal pan
Universal pan + baking tray
Baking trays + universal pan
Universal pan
Universal pan + baking tray
Baking trays + universal pan
26 cm springform cake tin
26 cm springform cake tin
2 x 20 cm black cake tins
2 x 20 cm black cake tins
Tested for you in our cooking studio
Baking with two springform tins:
On one level (figure
■
On two levels (figure
■
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.
Shelf posi-
Heating
tion
function
3
<
3+1
<
5+3+1
<
3
<
3+1
<
5+3+1
<
2
<
3+1
<
3
<
3+1
<
)
!
)
"
Temperature in
Cooking
°C
time in
min
140-150*
25-35
140-150*
30-45
130-140*
35-50
150-170*
20-35
140-160*
30-40
130-150*
35-55
160-170*
30-40
150-160*
35-50
160-180
75-95
170-190
70-90
en
33
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