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Plats test suivant EN 60350
Aliment Plateau,
moule
Mode Niveau de
cuisson à
partir du
bas
Tempé-
rature
en °C
Durée de
la cuisson
en minu
-
tes
Préchauf
-
fer
Gâteaux
secs
(8.4.1)
1 plateau mul
-
ti-usages
Chaleur tour
-
nante +
2 140
2)
30–50 non
2 plateaux mul
-
ti-usages
1)
Chaleur tour
-
nante +
1, 3 140
2)
30–50 non
3 plateaux mul
-
ti-usages
1)
Chaleur tour
-
nante +
1, 3, 5 140
2)
35–55 non
1 plateau mul
-
ti-usages
Chaleur
sole-voûte
2 160
2)
15–33 oui
Gâteaux
individuels
(8.4.2)
1 plateau mul
-
ti-usages
Chaleur tour
-
nante +
2 150
2)
28–40 non
2 plateaux mul
-
ti-usages
Chaleur tour
-
nante +
2, 4 150
2)
28–40 oui
1 plateau mul-
ti-usages
Chaleur
sole-voûte
3 160
2)
23–35 oui
Biscuit
de Savoie
(8.5.1)
Moule démon-
table C 26 cm
Chaleur tour-
nante +
2 185
2)
22–30 non
Moule démon-
table C 26 cm
Chaleur
sole-voûte
3 180
2)
20–30 oui
Tourte
aux pommes
(8.5.2)
Moule démon-
table C 26 cm
Chaleur tour-
nante +
2 170
2)
80–105 non
Moule démon-
table C 26 cm
Chaleur
sole-voûte
1 180
2)
80–95 non
Toasts (9.1) Grille Gril 3 300 5–8 non
Grillade de
steaks (9.2)
Grille sur le plat
universel
Gril 4 300 1ère face :
8-13
2e face :
5-10
oui, 5 minu
-
tes
1) Retirez les plateaux de cuisson à des temps différents si les aliments sont déjà
suffisamment dorés avant la fin du temps de cuisson indiqué.
2) Pendant la phase de montée en température, ne pas utiliser le mode "Chauffage accéléré S".
Classe d'efficacité énergétique suivant EN 50304
Ces appareils font partie de la classe d'efficacité énergétique A.
La classification a été déterminée avec le mode de cuisson "Chaleur tournante + U"
sans les rails coulissants FlexiClips.
Données à l'intention des instituts de contrôle
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