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Testretter iht. EN 60705
Mikrobølgeovnenes kvalitet og funksjon blir testet i
kontrollinstitutter ved hjelp av disse rettene.
Iht. normen EN 60705, IEC 60705 eller DIN 44547 og
EN 60350 (2009)
Tilberedning med kun mikrobølge
Opptining med kun mikrobølge
Maten er blitt for tørr. Still inn en kortere tilberedningstid neste gang, eller velg en lavere
mikrobølgeeffekt. Dekk maten til og tilsett mer væske.
Når tiden har utløpt, er maten fremdeles ikke skikkelig opptint,
varm eller kokt.
Still inn en lengre tid. Større mengder og høyere retter krever lengre
tilberedningstid.
Når tilberedningstiden er ferdig, er maten for varm langs kan-
ten, men ennå ikke ferdig i midten.
Rør om av og til og velg et lavere trinn og en lengre koketid neste
gang.
Etter opptiningen er fjærkre eller kjøtt mørt på utsiden, men
ikke helt tint inni.
Velg en lavere mikrobølgeeffekt neste gang. Hvis det er større
mengder som skal tines opp, må maten snus flere ganger under-
veis.
Rett Mikrobølgeeffekt i watt, tilberedningstid i minutter Veiledning
Eggedosis med melk, 1000 g 600 W, 11-12 min + 180 W, 8-10 min Pyrex-form
Sukkerbrød, 475 g 600 W, 7-9 min Pyrexform, diam. 22 cm.
Kjøttpudding, 900 g 600 W, 25-30 min Pyrexbrødform, 28 cm lang
Rett Mikrobølgeeffekt i watt, tilberedningstid i minutter Veiledning
Kjøtt, 500 g Program 1, 500 g
eller
180 W, 8 min + 90 W, 7-10 min
Pyrex-form, diam. 24 cm
46


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