Operating instructions/Installation instructions

Note for test institutes
191
Test food according to EN60350-1 (steam cooking functions)
Test food Cooking con-
tainers
Quantity [g]  

1
[°C]
[min]
Steam replenishment
Broccoli (8.1) 1xDGGL12 max. 2  100 3
Steam distribution
Broccoli (8.2) 1xDGGL20 300 2  100 3
Appliance capacity
Peas (8.3) 2xDGGL12 1500 each 1, 2  100
–
2
Level, Function, Temperature, Cooking duration
Steam cooking, Eco steam cooking
1
Place the test food in a cold oven compartment (before the heating-up phase begins).
2
The test is finished when the temperature measures 85°C in the coolest place.
Menu cooking test food
1
(steam cooking operating mode)
Test food Cooking con-
tainers
Quantity
[g]

2
 [°C] Height [cm] [min]
Potatoes, waxy,
quartered
3
1xDGGL20 800 3 100 – 17
Salmon fillet, frozen, not
defrosted
1xDGGL20 4x150 1 100 <2.5
≥2.5≤3.2
>3.2
9
10
11
Broccoli florets 1xDGGL20 600 2 100 – 4
Shelf level, Temperature, Cooking duration
1
For instructions, see “Menu cooking – manual” in the “Steam cooking” chapter.
2
Place the universal tray on shelf level1.
3
Place the 1st test food item (potatoes) in a cold oven compartment (before the heating-up phase be-
gins).