Hanseatic HBCO7010PA1 - Test Report Table

Page EN-44 “Test report” table
“Test report” table
These dishes were prepared in accordance with DIN 44547 and EN 60350 standards.
Dish
Number
of trays
Shelf
height
1
)
Heating method
Tempera-
ture in °C
Cooking
time in
min.
Shortbread biscuits
1 3 Top/bottom heat
2)
180–200 10–20
13
Convection with top and
bottom heat
2)
170–180 10–20
Water sponge cake
1 2 Top/bottom heat
2)
170–180 25–35
12
Convection with top and
bottom heat
2)
150–160 30–40
Leavened apple
cake
1 3 Top/bottom heat
2)
180–200 25–35
13
Convection with top and
bottom heat
170–180 30–40
20 muffins
1 3 Top/bottom heat 180–190 15–25
13
Convection with top and
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
Convection with top and
bottom heat
170–180 60–80
Roast pork *)
12
Convection with top and
bottom heat
160–180 6) 140–170
1 2 Grill with fan 170–190 6) 90–120
Goose 1 2
Convection with top and
bottom heat
160–180 150–180
Pizza
7)
1 2 Bottom heat with fan *) 190–210 20–25
1 3 Top/bottom heat
2)
200–220 10–20
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.