Test Report" Table - hanseatic 2013C(G)3.334eETsDpHbB Gebrauchsanleitung

Page EN-38

"Test report" table

"Test report" table
These dishes were prepared in accordance with DIN 44547 and EN 60350 standards.
Dish
Shortbread biscuits
Water sponge cake
Leavened apple cake
20 muffins
Toast
12 patties
Chicken
Roast pork
Goose
Pizza 2) 7)
1) Rack height calculated from below
2) Pre-heated
Pre-heat for five minutes
3)
Please note that the baking tray should be
slightly below the rack height marking when it
rests on telescopic rails (see Fig. right).
Number
Rack height
1)
of trays
1 4
1 2
1 2
1 3
1 4
1 1
1 2
1 1
2 (Dripping pan)
2
4 (Baking tray)
1 3
1 4
1 2
1 2
1 2
1 3
1 3
4) Page 1 and 2
5) Universal pan above
Depending on the height of
6)
the roast
Tempera-
Heating method
ture in °C
Top/bottom heat 150-160
2)
Hot air 140-150
2)
Top/bottom heat 2) 180-190
Hot air 2) 160-165
Top/bottom heat 185-195
2)
Convection 165-175
Top/bottom heat 160-170
Convection 160-170
Convection 165-170
Grill 3)
Intensive grill
3)
Intensive grill with
180-195
convection
Intensive grill with
180-195
convection
Intensive grill with
180-195
convection
Top/bottom heat 220-230
Convection 170-175
7) Follow the manufacturer's in-
structions on the packaging
5
4
3
2
1
Cooking
time in
min.
20-30
30-35
15-25
30-40
25-40
40-50
15-25
20-30
20-25
240 1-3
240 15 + 6–8
4)
50-65
6) 140-160
75-90
18-23
20-25