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Note for test institutes
119
Test food using steam cooking
Testing is to be conducted as described in "Electrical cooking ranges, hobs, ovens
and grill
s for domestic use - methods for measuring performance" (DIN EN
50304 / DIN EN 60350), draft paragraph "Steam ovens and steam combination
ovens".
Test food Cooking contain‐
ers
Quantity [g]
1)
2)
[°C]
[min]
Steam replenishment
Broccoli (8.1) 2x DGGL ¹/₂-40L max.
Any
3)
100 3
Steam distribution
Broccoli (8.2) 1x DGGL ¹/₂-40L 300 Any 100 3
Performance at maximum capacity
Peas (8.3) 4x DGGL¹/₂-40L each 875
2, 4
4)
100
5)
Shelf level(s) / T
emperature / Duration
1)
Inser
t the condensate tray at the lowest level.
2)
Place the t
est food in a cold oven (before the heating up phase begins).
3)
Place 2x DGGL¹/₂-40L in the appliance on the chosen shelf level
4)
Place 2 x DGGL ¹/₂-40L o
n each of the shelf levels indicated
5)
The t
est is finished when the temperature measures 85 °C in the coolest place.
119


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