Note for test institutes
100
Test food using steam cooking
Testing is to be conducted as described in "Electrical cooking ranges, hobs, ovens
and grills
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) / Temper
ature / Duration
1)
Always insert the condensa
te tray on the lowest shelf level.
2)
Place the test 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 test is finish
ed when the temperature measures 85 °C in the coolest place.
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