Operating Instructions and Installation Instructions

Note for test institutes
140
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
Quantit
y [g]
  
*
[°C]

[min]
Steam replenishment
Broccoli (8.1) 1x DGGL 12 max. 2

100 3
Steam distribution
Broccoli (8.2) 1x DGGL 20 300 2

100 3
Performance at maximum capacity
Peas (8.3) 2x DGGL 12 1500 g
in each
1, 3

100 **
 Shelf level(s) /  Temperature /  Function /  Steam cooking /
 Duration
* Place the test food in a cold oven (before the heating-up phase begins).
** The test is finished when the temperature measures 85 °C in the coolest place.