Food Time (min) Shelf position
Sausages 20 - 30 3
Steaks: Rare 4 - 6 3
Steaks: Medium 6 - 8 3
Steaks: Well Done 12 - 15 3
11.14 Information for test institutes
Main oven
Food Function Temper‐
ature
(°C)
Time (min) Accesso‐
ries
Shelf
position
Small cakes (20
small cakes per tray)
Conventional
Cooking
170 25 - 35 Tray 3
Small cakes (20
small cakes per tray)
Thermaflow® 150 25 - 35 Tray 3
Small cakes (20
small cakes per tray)
Thermaflow® 150 25 - 35 Tray 1 / 4
Apple pie, 2 tins (ø
20 cm) on the grid,
diagonally shifted
Conventional
Cooking
200 80 - 100 Grid 1
Apple pie, 2 tins (ø
20 cm) on the grid,
diagonally shifted
Thermaflow® 170 80 - 100 Grid 2
Apple pie, 2 tins (ø
20 cm) on the grid,
diagonally shifted
1)
Steam Bake 160 70 - 80 Tray 2
Fatless sponge cake,
1 tin (ø 26 cm) on the
grid
Conventional
Cooking
200 25 - 35 Grid 2
Fatless sponge cake,
1 tin (ø 26 cm) on the
grid
Thermaflow® 170 25 - 35 Grid 2
Fatless sponge cake,
1 tin (ø 26 cm) on the
grid
Thermaflow® 170 30 - 40 Grid 1 / 4
Shortbread/Pastry
strip
Conventional
Cooking
160 20 - 30 Tray 3
Shortbread/Pastry
strip
Thermaflow® 140 20 - 30 Tray 3
ENGLISH 31
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