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Angaben für Prüfinstitute
139
Prüfspeisen nach EN 60705 (Betriebsart Mikrowelle)
Prüfspeise 1 [W] [min] 2 [min] Bemerkung
Eiercreme, 1000g
(12.3.1)
1 450 19–20 120 Geschirr: siehe Beschreibung
12.3.1.2 und Anhang B,
Maße am oberen Rand
250x250mm, offen garen
Sandkuchen, 475g
(12.3.2)
1 450
+
300
4
+
10–10:30
5 Geschirr: siehe Beschreibung
12.3.2.2 und Anhang B,
Außendurchmesser am oberen
Rand 220mm, offen garen
Hackfleischmasse,
900g (12.3.3)
1 600
+
450
8
+
18–19
5 Geschirr: siehe Beschreibung
12.3.3.2 und Anhang B,
Maße am oberen Rand
250x124mm, offen garen,
Geschirr quer in den Garraum
stellen
Auftauen von Fleisch
(Rinderhack), 500g
(13.3)
1 150
+
80
8–9
+
17–19
10 Geschirr: siehe Beschreibung
13.3.2 und Anhang B, offen
auftauen, nach der Hälfte der
Zeit wenden
Himbeeren, 250g
(A.3.2)
1 80 12–13 3 Behälter: siehe Beschreibung
A.3.2.2, offen auftauen
Ebene, Mikrowellenleistung, Auftau- oder Garzeit, Ausgleichszeit
1Verwenden Sie die Glasschale als Aufstellfläche.
2Lassen Sie die Prüfspeise bei Raumtemperatur stehen. Während dieser Zeit verteilt sich die Tempe-
ratur gleichmäßiger im Lebensmittel.
139


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