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Note for test institutes
141
Test food according to EN60350-1 (steam cooking functions)
Test food Cooking con-
tainers
Quantity [g]
1
[°C]
[min]
Steam replenishment
Broccoli (8.1) 1xDGGL12 max. 2 100 3
Steam distribution
Broccoli (8.2) 1xDGGL20 300 2 100 3
Appliance capacity
Peas (8.3) 2xDGGL12 1500 each 1, 2 100
2
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
1
(steam cooking function)
Test food Cooking con-
tainers
Quantity
[g]
2
[°C] Height [cm] [min]
Potatoes, waxy,
quartered
3
1xDGGL20 800 4 100 17
Salmon fillet, frozen, not
defrosted
1xDGGL20 4x150 2 100 <2.5
≥2.5≤3.2
>3.2
9
10
11
Broccoli florets 1xDGGL20 600 3 100 4
Shelf level, Temperature, Cooking duration
1
For instructions, see “Steam cooking – Menu cooking”.
2
Place the universal tray on shelf level1.
3
Place the first test food item (potatoes) in the cold oven compartment (before the heating-up phase
begins).
141


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