35
Test dishes
In accordance with EN 50304/EN 60350 (2009), and IEC
60350.
The values in the table apply to dishes placed in a cold cooking
compartment.
Herb butter baguette, refrigerated Baking tray 2 Hot air 180 200 15 - 20
Bread rolls, baguette, frozen Baking tray + wire rack 2 Hot air 180 200 18 - 22
Pretzels, frozen Baking tray + greaseproof
paper
2 Hot air 180 200 18 - 22
Croissant, frozen Baking tray + greaseproof
paper
2 CircoSteam® 180 200 20 25
Part-cooked rolls or baguette, pre-
baked
Baking tray + greaseproof
paper
2 Hot air 150 - 170 12 - 15
Strudel, frozen Baking tray + greaseproof
paper
2 CircoSteam® 160 - 180 45 60
Fish fingers Baking tray + greaseproof
paper
2 Hot air 195 - 205 20 - 24
Trout Perforated +
Baking tray
3
1
Steam cooking 80 100 20 25
Frozen fish fillet Baking tray + wire rack 2 CircoSteam® 180 200 35 50
Salmon fillet Perforated cooking con-
tainer +
Baking tray
3
1
Steam cooking 80 100 20 25
Squid rings Baking tray + greaseproof
paper
2 Hot air 190 210 25 - 30
Broccoli Perforated cooking con-
tainer +
Baking tray
3
1
Steam cooking 100 4 - 6
Cauliflower Perforated cooking con-
tainer +
Baking tray
3
1
Steam cooking 100 5 - 8
Beans Perforated cooking con-
tainer +
Baking tray
3
1
Steam cooking 100 4 - 6
Peas Perforated cooking con-
tainer +
Baking tray
3
1
Steam cooking 100 4 - 6
Carrots Perforated cooking con-
tainer +
Baking tray
3
1
Steam cooking 100 3 - 5
Mixed vegetables Perforated cooking con-
tainer +
Baking tray
3
1
Steam cooking 100 4 - 8
Brussels sprouts Perforated cooking con-
tainer +
Baking tray
3
1
Steam cooking 100 5 - 10
Food Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
* Add a little liquid
Food Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Piped cookies Baking tray 2 Hot air 160 170 17 - 20
Small cakes Baking tray 2 Hot air 160 170 25 - 33
Hot water sponge cake 26 cm springform cake tin 2 Hot air 150 160 35 - 40
German apple pie 20 cm springform cake tin 2 Hot air 160 170 60 70
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