Hanseatic 65M90E3-E11B200 - Test Report Table

“Test report” table
Page EN-33
“Test report” table
These dishes were prepared in accordance with DIN 44547 and EN 60350 standards.
Dish
Number
of trays
Rack height
1)
Heating method
Tempera-
ture in °C
Cooking
time in
min.
Shortbread biscuits
14Top/bottom heat
2)
150-160 20-30
1 2 Hot air
2)
140-150 30-35
Water sponge cake
12Top/bottom heat
2)
180-190 15-25
1 3 Hot air
2)
160-165 30-40
Leavened apple cake
14Top/bottom heat
2)
185-195 25-40
11Hot air 165-17540-50
20 muffins
12Top/bottom heat160-17015-25
11Hot air 160-17020-30
2
2 (Dripping pan)
4 (Baking tray)
Hot air 165-170 20-25
Toast 1 3 Grill
3)
240 1-3
12 patties 1 4 Intensive grill
3)
240 15 + 6–8
4)
Chicken 1 2
Intensive grill with
convection
180-195 50-65
Roast pork 1 2
Intensive grill with
convection
180-195
5)
140-160
Goose 1 2
Intensive grill with
convection
180-195 75-90
Pizza
2) 6)
1 3 Top/bottom heat 220–230 18-23
1 3 Convection 170-175 20-25
1)
Rack height calculated from below
2)
Pre-heated
3)
Pre-heat for five minutes
4)
Page 1 and 2
5)
Depending on the height of the roast
6)
Follow the manufacturer's instructions
on the packaging
Please note that the baking tray should
be slightly below the rack height marking
when it rests on telescopic rails.
The dripping pan must be placed beneath the
oven rack for dishes that produce meat juices,
fat or other dripping liquids.