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Utprøvde oppskrifter iht. standarden IEC 50304/60350:2009-03 og DIN 3360-12:07:07)
Tilberedningstabellen viser de ideelle funksjonene og temperaturene for å oppnå de beste resultatene for alle oppskriftstypene.
Dersom man ønsker å utføre en tilberedning med vifte på ett enkelt nivå, anbefales det å benytte tredje rille og samme
temperatur som anbefales for “TRADISJONELL STEKING” på flere nivåer.
Opplysningene i tabellen er uten bruk av skinnene. Utfør testene uten skinnene.
** Under grilling av mat, anbefales det å la det være en avstand på 3-4 cm fra forkanten på grillen for å gjøre det lettere å
ta den ut
Energieffektivitetsklasse (i henhold til EN50304)
Bruk egen tabell ved utføring av testen
Oppskrift Funksjon Forvarming Rille
(nedenfra)
Temperatur
(°C)
Tid
(min)
Tilbehør og merknader
IEC 60350:2009-03 § 8.4.1
Kjeks av mørdeig (Shortbread)
Ja 3 170 15-25 Langpanne/bakebrett
Ja 1-4 160 20-30
Rille 4: bakebrett
Rille 1: langpanne
IEC 60350:2009-03 § 8.4.2
Småkaker (Small cakes)
Ja 3 170 20-30 Langpanne/bakebrett
Ja 1-4 160 30-40
Rille 4: bakebrett
Rille 1: langpanne
IEC 60350:2009-03 § 8.5.1
Sukkerbrød uten fett (Fatless
sponge cake)
Ja 2 170 30-40 Kakeform på rist
IEC 60350:2009-03 § 8.5.2
2 eplekaker (Two apple pies)
Ja 2 / 3 185 55-75 Kakeform på rist
Ja 1-4 175 75-95
Rille 4: kakeform på rist
Rille 1: kakeform på rist
IEC 60350:2009-03 § 9.1.1
Ristet brød (Toast)** - 5 3 (Høy) 3-6 Rist
IEC 60350:2009-03 § 9.2.1
Burgere (Burgers)** - 5 3 (Høy) 18-30
Rille 5: rist (snu maten halvveis i
tilberedningen)
Rille 4: langpanne med vann
DIN 3360-12:07 § 6.5.2.3
Eplekake, kake i form (Apple cake,
yeast tray cake)
Ja 3 180 30-40 Langpanne/bakebrett
Ja 1-4 160 55-65
Rille 4: bakebrett
Rille 1: langpanne
DIN 3360-12:07 § 6.6
Svinestek (Roast pork) - 3 190 150-170
Rille 3: rist
Rille 2: langpanne med vann (fyll
på ved behov)
DIN 3360-12:07 tillegg C
Flat kake (Flat cake)
Ja 3 170 35-45 Langpanne/bakebrett
Ja 1-4 160 40-50
Rille 4: bakebrett
Rille 1: langpanne
35


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