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Angaben für Prüfinstitute
138
Prüfspeisen nach EN 60350-1 (Betriebsart Dampfgaren)
Prüfspeise Garbehälter Menge [g] 12[°C] [min]
Dampfnachschub
Brokkoli (8.1) 1x DGGL 1/2-40L 300 beliebig 100 3
Dampfverteilung
Brokkoli (8.2) 2x DGGL 1/2-40L max. beliebig3100 3
Gerätekapazität
Erbsen (8.3) 4x DGGL 1/2-40L jeweils 875 2, 44100 5
Ebene(n), Temperatur, Garzeit
1Schieben Sie die Auffang- oder Glasschale (abhängig vom Modell) in Ebene 1.
2Schieben Sie die Prüfspeise in den kalten Garraum (bevor die Aufheizphase beginnt).
3Schieben Sie 2x DGGL 1/2-40L hintereinander in die Ebene.
4Schieben Sie jeweils 2x DGGL 1/2-40L hintereinander in die Einschubebenen.
5Der Test ist beendet, wenn die Temperatur an der kältesten Stelle 85°C beträgt.
Prüfspeisen Menügaren1 (Betriebsart Dampfgaren)
Prüfspeise Garbehälter Menge [g] 2 [°C] Höhe [cm] [min]
Kartoffeln, festko-
chend, geviertelt3
1/2DGGL40L 800 4 100 17
Lachsfilet, tiefgefro-
ren, nicht angetaut
1/2DGGL40L 4x150 2 100 <2,5
≥2,5≤3,2
>3,2
9
10
11
Brokkoliröschen 1/2DGGL40L 600 3 100 4
Ebene, Temperatur, Garzeit
1Vorgehensweise siehe Kapitel „Dampfgaren“, Abschnitt „Menügaren–manuell“.
2Schieben Sie die Glasschale in Ebene1.
3Schieben Sie die 1. Prüfspeise (Kartoffeln) in den kalten Garraum (bevor die Aufheizphase beginnt).
138


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