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PRÜFUNG DER SPEISEN
Die Speisen wurden in Einklang mit dem Standard EN 60350-1 geprüft.
Backen
Speise Ausrüstung Einschube-
bene
(von unten)
Tempera-
tur
(°C)
Zuberei-
tungszeit
(Min.)
Be-
triebsart
Kekse – auf
einer Einschu-
bebene
Niedriges
emailliertes
Backblech
3 140-150 * 20-35
Kekse – auf
einer Einschu-
bebene
Niedriges
emailliertes
Backblech
3 140-150 * 25-40
Kekse – auf
zwei Einschu-
bebenen
Niedriges
emailliertes
Backblech
2, 3 140-150 * 25-40
Kekse – auf
drei Einschube-
benen
Niedriges
emailliertes
Backblech
2, 3, 4 130-140 * 30-50
Plätzchen – auf
einer Einschu-
bebene
Niedriges
emailliertes
Backblech
3 140-150 * 20-35
Plätzchen – auf
einer Einschu-
bebene
Niedriges
emailliertes
Backblech
3 150-160 * 20-35
Plätzchen – auf
zwei Einschu-
bebenen
Niedriges
emailliertes
Backblech
1, 3 140-150 * 30-45
Plätzchen – auf
drei Einschube-
benen
Niedriges
emailliertes
Backblech
2, 3, 4 140-150 * 35-50
Biskuittorte
Tortenform
(Durchmesser 26
cm/Rost)
2 160-170 * 20-35
Biskuittorte
Tortenform
(Durchmesser 26
cm/Rost)
2 160-170 * 20-35
Apfelkuchen
2 x Tortenform
(Durchmesser 20
cm/Rost)
2 170-180 65-85
Apfelkuchen
2 x Tortenform
(Durchmesser 20
cm/Rost)
3 160-170 65-85
Biskuittorte
Tortenform
(Durchmesser 26
cm/Rost)
2 150-160
10
15-25
70


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