DeDietrich DFP7100X - Performance Testing; IEC 60350 Standard Tests

25
* Selon modèle
Ingredients:
• Flour 2 kg • Water 1240 ml • Salt 40 g • 4 packets of dehydrated baker’s yeast
Mix the dough in a mixer and allow to rise in the oven.
Method: For yeast-based pastry recipes. Pour the dough into a heat-resistant dish.
Remove the wire shelf supports and put the dish on the bottom.
Pre-heat the oven to 40—50°C with the circulating heat function for ve minutes. Stop the oven and
allow the dough to rise for 25-30 minutes thanks to the residual heat.
Recipe with yeast dough (depending on model)
PERFORMANCE TESTING ACCORDING TO STANDARD IEC 60350
FOOD
* COOKING
MODES
SHELF ACCESSORIES °C TIME min. PREHEAT
Shortbread (8.4.1)
5 Deep Tray 45mn 150 30-40 yes
Shortbread (8.4.1)
5 Deep Tray 45mn 150 25-35 yes
Shortbread (8.4.1)
2 + 5 Deep Tray 45mn + grill 150 25-45 yes
Shortbread (8.4.1)
3 Deep Tray 45mn 175 25-35 yes
Shortbread (8.4.1)
s Deep Tray 45mn + grill 160 30-40 yes
Small cakes (8.4.2)
5 Deep Tray 45mn 170 25-35 yes
Small cakes (8.4.2)
5 Deep Tray 45mn 170 25-35
Small cakes (8.4.2)
2 + 5 Deep Tray 45mn + grill 170 20-40 yes
Small cakes (8.4.2)
3 Deep Tray 45mn 170 25-35 yes
Small cakes (8.4.2)
2 + 5 Deep Tray 45mn + grill 170 25-35 yes
Fatless sponge cake (8.5.1)
4 Grill 150 30-40 yes
Fatless sponge cake (8.5.1)
4 Grill 150 30-40 yes
Fatless sponge cake (8.5.1)
2 + 5 Deep Tray 45mn + grill 150 30-40 yes
Fatless sponge cake (8.5.1)
3 Grill 150 30-40 yes
Fatless sponge cake (8.5.1)
2 + 5 Deep Tray 45mn + grill 150 30-40 yes
Apple pie (8.5.2)
1 Grill 170 90-120 yes
Apple pie (8.5.2)
1 Grill 170 90-120 yes
Apple pie (8.5.2)
3 Grill 180 90-120 yes
Surface browning (9.2.2)
5 Grill 275 3-6 yes
N.B. : To cook on 2 levels, dishes can be taken out at di󰀨erent times.
*Depending on model
1
2
3
4
25 mn