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Aanwijzingen voor keuringsinstituten
96
Testgerechten volgens EN60705 (functieMagnetron)
Testgerechten 2
Opmerkingen 3
[W] [min] [min]
Eiercrème, 1000g
600
+
450
6
+
15–18
120
Voor het serviesgoed zie de norm,
afmetingen bovenkant
250mmx250mm, open bereiden
Zandtaart, 475g 450 8–11 5
Voor serviesgoed: zie de norm, bui-
tendiameter aan bovenkant
220mm, open bereiden
Gehaktmassa, 900g
600
+
450
8
+
12
5
Voor het serviesgoed zie de norm,
afmetingen bovenkant
250mmx124mm, open bereiden
Aardappelgratin,
1100g
300
+
170°C
25–35 5
Voor serviesgoed: zie de norm, bui-
tendiameter aan bovenkant
220mm, open bereiden
Kip, 1200g
150
+
200°C
45–5512
Schuif het rooster en de glazen
schaal samen in de oven, leg de kip
eerst met de borst naar beneden op
het rooster
Ontdooien van vlees
(gehakt), 500g 150 16–19110 Voor het serviesgoed: zie de norm,
open ontdooien
Frambozen, 250g 150 6–8 3 Voor het serviesgoed zie de norm,
open ontdooien
functie, magnetronvermogen, ontdooi- of bereidingstijd, doorwarmtijd,
Magnetron, Magnetr. + Hetelucht plus, Magnetr. + Circulatiegrill
1Keer het gerecht/de ingevroren producten indien mogelijk halverwege de tijd om.
2Laat het gerecht tijdens de doorwarmtijd bij kamertemperatuur staan. Gedurende die tijd
wordt de temperatuur in het product gelijkmatig verdeeld.
3Schuif de glazen schaal op niveau1 in het apparaat en zet het serviesgoed er in het midden
op.
96


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