Handleiding
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Page EN-38 Appendix
Appendix
“Test report” table
These dishes were prepared in accordance with DIN 44547 and EN 60350 standards.
Dish
Number
of trays
Rack
height
1)
Heating method
Temperature
in °C
Cooking
time in
min.
Shortbread biscuits
1 3 Top/bottom heat
2)
180-200 10-20
1 3
Convection with top and
bottom heat
2)
170-180 10-20
Water sponge cake
1 2 Top/bottom heat
2)
170-180 25-35
1 2
Convection with top and
bottom heat
2)
150–160 30-40
Leavened apple
cake
1 3 Top/bottom heat
2)
180-200 25-35
1 3
Convection with top and
bottom heat
170-180 30-40
20 muffins
1 3 Top/bottom heat 180-190 15-25
1 3
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
1 2
Convection with top and
bottom heat
170-180 60-80
Roast pork
*)
1 2
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.
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Productinformatie
| Merk | Hanseatic |
| Model | 65C90C7-E11B000 |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 9518 MB |
