Note For Test Institutes - Miele DGC 6500 Operating And Installation Instructions

Note for test institutes

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.
140
Cooking
containers
Steam replenishment
1x DGGL 12
Steam distribution
1x DGGL 20
Performance at maximum capacity
2x DGGL 12
Quantit

y [g]
max. 2
300 2
1500 g 1, 2
in each
 *

[°C]
100

100

100


[min]
3
3
**