Hanseatic BF-6A31E4E7G - Test Report Table

‘Test report’ table
Page GB-23
‘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
duration
in min.
Shortbread biscuits
1 3 Top/bottom heat
2)
180–200 10–20
13
Circulating air with
top/bottom heat
2)
170–180 10–20
Water sponge cake
1 2 Top/bottom heat
2)
170–180 25–35
12
Circulating air with
top/bottom heat
2)
150–160 30–40
Leavened apple cake
1 3 Top/bottom heat
2)
180–200 25–35
13
Circulating air with
top/bottom heat
170–180 30–40
20 muffins
1 3 Top/bottom heat 180–190 15–25
13
Circulating air with
top/bottom heat
160–170 20–30
Toast 1 4 Grill with fan
3)
250 0.5–1
12 patties 1 4 Grill with fan
3)
250
10–12 +
8–12
4)
Chicken *
)
1 2 Top/bottom heat 210–230 50–70
12
Circulating air with
top/bottom heat
170–180 60–80
Roast pork *
)
12
Circulating air with
top/bottom heat
160–180
6)
140–170
1 2 Grill with fan 170–190
6)
90–120
Goose 1 2
Circulating air with
top/bottom heat
160–180 150–180
Pizza
7)
12
Bottom heat with
fan *
)
190–210 20–25
1 3 Top/bottom heat
2)
200–220 10–20
Please note that the baking tray should be
slightly below the rack height marking when
it rests on telescopic rails (see Fig. above).
1)
Rack height calculated from below
2)
Pre-heated
3)
Pre-heat for five minutes
4)
Page 1 and 2
5)
Universal pan above
6)
Depending on the height of the roast
7)
Follow the manufacturer's instructions on
the packaging
*
)
No pre-heating required
The dripping pan should be placed be-
neath the oven rack for dishes that pro-
duce meat juices, fat or other dripping liquids.
1
2
3
4
5