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Tested for you in our cooking studio en
47
Test dishes
These tables have been produced for test institutes to
facilitate the inspection of the appliance.
As per EN 60350-1:2013 and IEC 60350-1:2011 and
as per standard EN 60705:2012, IEC 60705:2010.
Baking
Baked items that are placed into the oven on 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: Level 3
Baking tray: Level 1
Apple pie
Apple pie on one level: place dark-coloured springform
cake tins diagonally next to each other.
Fatless sponge cake
Fatless sponge cake on two levels: vertically stack
springform cake tins in an offset manner on the wire
racks.
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.
Type of heating used:
< 4D hot air
Grilling
Also slide in the universal pan. The liquid will be caught
and the cooking compartment stays cleaner.
Type of heating used:
( Grill, large area
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Baking
Shortbread Baking tray 1 < 140-150** 25-35
Small cakes, 2 levels Universal pan + baking tray 3+1 < 140** 35-45
Fatless sponge cake Springform cake tin, diameter 26 cm 1 < 160-170* 30-45
Apple pie 2 x black plate tins, diameter 20 cm 1 < 160-170 70-80
* Preheat, do not use quick heat function
** Preheat for 5 mins, do not use quick heat function
Dish Accessories Shelf posi-
tion
Type of
heating
Grill
setting
Cooking
time in
mins.
Grilling
Browning toast Wire rack 3 ( 3 2-6
Beefburgers, x 12* Wire rack 2 ( 3 20-30
* Turn after 2/3 of the total time
47


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