User manual

Food Food core tem‐
perature (°C)
Whole hare 70 - 75
Saddle of venison 70 - 75
Leg of venison 70 - 75
Fish
Food Food core tem‐
perature (°C)
Salmon 65 - 70
Food Food core tem‐
perature (°C)
Trouts 65 - 70
Information for test institutes
Tests according to EN 60350-1:2013 and
IEC 60350-1:2011.
Baking on one level. Baking in tins
Food Function Temperature
(°C)
Time
(min)
Shelf posi‐
tion
Fatless sponge cake True Fan Cooking 140 - 150 35 - 50 2
Fatless sponge cake Top / Bottom Heat 160 35 - 50 2
Apple pie (2 tins Ø20
cm, diagonally off
set)
True Fan Cooking 160 60 - 90 2
Apple pie (2 tins Ø20
cm, diagonally off
set)
Top / Bottom Heat 180 70 - 90 1
Baking on one level. Biscuits
Food Function Temperature
(°C)
Time
(min)
Shelf posi‐
tion
Short bread / Pastry
stripes
True Fan Cooking 140 25 - 40 3
Short bread / Pastry
stripes
Top / Bottom
Heat
160
1)
20 - 30 3
Small cakes (20 per
tray)
True Fan Cooking
150
1)
20 - 35 3
Small cakes (20 per
tray)
Top / Bottom
Heat
170
1)
20 - 30 3
1)
Preheat the oven.
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