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Page EN-38
"Test report" table
"Test report" table
These dishes were prepared in accordance with DIN 44547 and EN 60350 standards.
Number
Dish
of trays
Shortbread biscuits
Water sponge cake
Leavened apple
cake
20 muffins
Toast
12 patties
Chicken
*)
Roast pork
*)
Goose
Pizza
7)
(1)
Rack height calculated from below
Pre-heated
(2)
Pre-heat for five minutes
3)
Page 1 and 2
4)
Universal pan above
(5)
Depending on the height of the roast
6)
(7)
Follow the manufacturer's instructions on
the packaging
No pre-heating required
*)
Rack
Heating method
height
1)
1
3
Top/bottom heat
Convection with top and
1
3
bottom heat
1
2
Top/bottom heat
Convection with top and
1
2
bottom heat
1
3
Top/bottom heat
Convection with top and
1
3
bottom heat
1
3
Top/bottom heat
Convection with top and
1
3
bottom heat
1
4
Grill with fan
1
4
Grill with fan
1
2
Top/bottom heat
Convection with top and
1
2
bottom heat
Convection with top and
1
2
bottom heat
1
2
Grill with fan
Convection with top and
1
2
bottom heat
1
2
Bottom heat with fan
1
3
Top/bottom heat
Temperature
180-200
2)
170-180
2)
2)
170-180
150–160
2)
2)
180-200
170-180
180-190
160-170
3)
3)
210–230
170-180
160–180
170–190
160-180
190-210
*)
2)
200-220
The dripping pan should be placed be-
neath the oven rack for dishes that pro-
duce meat juices, fat or other dripping liquids.
Cooking
time in
in °C
min.
10-20
10-20
25-35
30-40
25-35
30-40
15-25
20-30
250
0.5-1
10–12 +
250
8–12
4)
50-70
60-80
140–170
6)
6)
90–120
150-180
20-25
10-20
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