675714
50
Zoom out
Zoom in
Previous page
1/52
Next page
DE 50
PRÜFUNG DER SPEISEN
Die Speisen wurden gemäß dem Standard EN 60350-1 geprüft
CS6611D / CS6692D
BACKEN
Speise Ausrüstung Einschub ebene
(von unten)
Temperatur
(°C)
Zubereitungs-
zeit (Min.)
Betriebs-
art
Kekse – auf einer
Einschubebene
Niedriges emailliertes
Backblech
3 140-150 * 20-35
Kekse – auf einer
Einschubebene
Niedriges emailliertes
Backblech
3 140-150 * 25-40
Kekse – auf zwei
Einschubebenen
Niedriges emailliertes
Backblech
2, 3 140-150 * 25-40
Kekse – auf drei
Einschubebenen
Niedriges emailliertes
Backblech
2, 3, 4 130-140 * 30-50
Plätzchen – auf einer
Einschubebene
Niedriges emailliertes
Backblech
3 140-150 * 20-35
Plätzchen – auf einer
Einschubebene
Niedriges emailliertes
Backblech
3 150-160 * 20-35
Plätzchen – auf zwei
Einschubebenen
Niedriges emailliertes
Backblech
1, 3 140-150 * 30-45
Plätzchen – auf drei
Einschubebenen
Niedriges emailliertes
Backblech
2, 3, 4 140-150 * 35-50
Biskuittorte Tortenform (Durchmesser
26 cm/Rost)
2 160-170 * 20-35
Biskuittorte Tortenform (Durchmesser
26 cm/Rost)
2 160-170 * 20-35
Apfelkuchen 2 x Tortenform (Durchmesser
20 cm/Rost)
2 170-180 65-85
Apfelkuchen 2 x Tortenform (Durchmesser
20 cm/Rost)
3 160-170 65-85
Biskuittorte Tortenform (Durchmesser
26 cm/Rost)
2 150-160 10
15-25
GRILLEN
Speise Ausrüstung Einschub ebene
(von unten)
Temperatur
(°C)
Zubereitungs-
zeit (Min.)
Betriebs-
art
Toast Trägerrost 5 230 3:00-6:00
Frikadellen Rost + Fettpfanne 5 230 25-35 **
DAMPFGAREN
Speise Ausrüstung Einschub ebene
(von unten)
Temperatur
(°C)
Zubereitungs-
zeit (Min.)
Betriebs-
art
Brokkoli, frisch; ein
Backblech
Perforiertes hohes
Backblech + Fettpfanne
3+1 100 22-27
Brokkoli, frisch; 300 g Perforiertes hohes
Backblech + Fettpfanne
3+1 100 17-22
Erbsen, gefroren; 2,5 kg Perforiertes hohes
Backblech + Fettpfanne
3+1 100 45-50
Erbsen, gefroren; 1,8 kg
in jedem Backblech
2 x perforiertes hohes
Backblech + Fettpfanne
3+2+1 100 50-60
* Vorheizen 10 Minuten. Schnelles Vorheizen nicht verwenden.
** Nach 2/3 der Zeit wenden.
50


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for ATAG CS6692D at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of ATAG CS6692D in the language / languages: German as an attachment in your email.

The manual is 1,8 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of ATAG CS6692D

ATAG CS6692D User Manual - English - 52 pages

ATAG CS6692D User Manual - Dutch - 56 pages

ATAG CS6692D User Manual - French - 52 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info