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Note for test institutes
142
Test food in accordance with EN 60350-1 (steam cooking func-
tion)
Test food Cooking con-
tainer(s)
Quantity [g] 12[°C] [min]
Steam replenishment
Broccoli (8.1) 1x DGGL 1/2-40L 300 Any 100 3
Steam distribution
Broccoli (8.2) 2x DGGL 1/2-40L max. Any3100 3
Appliance capacity
Peas (8.3) 4x DGGL 1/2-40L 875 in each 2, 44100 5
Shelf level(s), Temperature, Cooking duration
1Place the glass tray or condensate tray (depending on the model) in shelf level1.
2Place the test food in a cold oven compartment (before the heating-up phase begins).
3Place 2x DGGL 1/2-40L containers adjacent to one another in the shelf level.
4Place 2x DGGL 1/2-40L containers adjacent to one another in each of the shelf levels.
5The test is finished when the temperature measures 85°C in the coolest place.
Menu cooking test food1 (steam cooking function)
Test food Cooking con-
tainer(s)
Quantity
[g] 2 [°C] Height [cm] [min]
Potatoes, waxy,
quartered3
1/2DGGL40L 800 4 100 17
Salmon fillet, frozen,
not defrosted
1/2DGGL40L 4x150 2 100 <2.5
≥2.5≤3.2
>3.2
9
10
11
Broccoli florets 1/2DGGL40L 600 3 100 4
Shelf level/ Temperature/ Cooking duration
1For instructions see “Steam cooking – Menu cooking – manual”.
2Place the glass tray on shelf level1.
3Place the 1st test food item (potatoes) in a cold oven (before the heating up phase begins).
142


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