Miele DG 6500 - Note for Test Institutes

Note for test institutes
89
Test food using steam cooking
Testing is to be conducted as described in "Electrical cooking ranges, hobs, ovens
and grill
s for domestic use - methods for measuring performance" (DIN EN
50304 / DIN EN 60350), draft paragraph "Steam ovens and steam combination
ovens".
Test food Cooking
containers
Quantity

1

2
[°C]
 [min]
Steam replenishment
Broccoli (8.1) 1x DGGL 8 max. Any 100 3
Steam distribution
Broccoli (8.2) 1x DGGL 8 300 g Any 100 3
Performance at maximum capacity
Peas (8.3) 2x DGGL 1 750 g in each
2, 4
3
100
4
2x DGGL 8 1000 g in
each
 Shelf level(s) /  T
emperature /  Duration
1)
Always inser
t the condensate tray on the lowest shelf level.
2)
Place the t
est food in a cold oven (before the heating up phase begins).
3
Place 1x DGGL1 and 1x DGGL 8 in the appliance in succession.
4
The t
est is finished when the temperature measures 85 °C in the coolest place.