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Angaben für Prüfinstitute
128
Prüfspeisen nach EN 60705 (Betriebsart Mikrowelle)
Prüfspeisen
1
Bemerkungen
2
[W] [min] [min]
Eiercreme, 1000g
600
+
450
4
+
20
120
Geschirr siehe Norm, Maße am
oberen Rand 250mm x 250mm,
offen garen
Sandkuchen, 475g 450 7:30–8:30 5
Geschirr siehe Norm, Außen-
durchmesser am oberen Rand
220mm, offen garen
Hackfleischmasse,
900g
600
+
450
8
+
12
5
Geschirr siehe Norm, Maße am
oberen Rand 250mm x 124mm,
offen garen
Kartoffelgratin,
1100g
300
+
180°C
30–35 5
Geschirr siehe Norm, Außen-
durchmesser am oberen Rand
220mm, offen garen
Kuchen, 700g
80
+
170°C
30–35 5
Geschirr siehe Norm, Außen-
durchmesser am oberen Rand
220mm, offen garen
Hähnchen, 1200g
150
+
200°C
40–50 5
Rost und Glasschale zusammen
einschieben
Auftauen von
Fleisch (Hack-
fleisch), 500g
Fleisch\
500g
ca. 17 10
Geschirr siehe Norm, offen auf-
tauen
150 16–18 10
Geschirr siehe Norm, offen auf-
tauen
Himbeeren, 250g
Obst\
250g
ca. 8 3
Geschirr siehe Norm, offen auf-
tauen
150 7:30 3
Geschirr siehe Norm, offen auf-
tauen
Betriebsart, Mikrowellenleistung, Auftau- oder Garzeit, Ausgleichszeit, Mi-
krowelle, Mikrowelle+Heißluft plus, Spezialanwendungen Auftauen
1
Lassen Sie die Speise während dieser Ausgleichszeit bei Raumtemperatur stehen, damit
sich die Temperatur im Lebensmittel gleichmäßig verteilt.
2
Schieben Sie die Glasschale in Ebene1 und stellen Sie das Geschirr darauf.
128


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