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Prüfgerichte nach EN 60350
Gargut Backblech,
Form
Betriebsart Einschub
-
ebene von
unten
Tempe-
ratur
in °C
Garzeit
in Min.
Gerät vor
-
heizen
Spritz-
gebäck
(8.4.1)
1 Backblech Heißluft plus 2 140
2)
30–50 nein
2 Backbleche
1)
Heißluft plus 1, 3 140
2)
30–50 nein
1 Backblech Ober-Unterhitze 2 160
2)
15–33 ja
Small
cakes
(8.4.2)
1 Backblech Heißluft plus 2 150
2)
28–40 nein
2 Backbleche Heißluft plus 1, 3 150
2)
28–40 nein
1 Backblech Ober-Unterhitze 3 160
2)
23–35 ja
Wasser-
biskuittorte
(8.5.1)
Springform
C 26 cm
Heißluft plus 2 170
2)
30–40 nein
Springform
C 26 cm
Ober-Unterhitze 3 180
2)
20–30 ja
gedeckter
Apfelkuchen
(8.5.2)
Springform
C 26 cm
Heißluft plus 2 170
2)
80–105 nein
Springform
C 26 cm
Ober-Unterhitze 2 180
2)
75–90 nein
Toast bräu-
nen (9.1)
Rost Grill 3 275 5–8 nein
Grillen von
Beefsteaks
(9.2)
Rost auf Univer-
salblech
Grill 4 275 1. Seite:
10–15
2. Seite:
5–10
ja, 5 Minu-
ten
1) Entnehmen Sie die Backbleche zu unterschiedlichen Zeitpunkten, wenn das Backgut
bereits vor Ablauf der angegebenen Backzeit ausreichend gebräunt ist.
2) Während der Aufheizphase nicht die Betriebsart "Schnellaufheizen S" einsetzen.
Energie-Effizienzklasse nach EN 50304
Für die Geräte wurde nach EN 50304 die Energie-Effizienzklasse A ermittelt.
Die Messdaten beziehen sich auf die Betriebsart "Heißluft plus U" ohne einge
-
baute FlexiClip-Vollauszüge.
Angaben für Prüfinstitute
52
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