Page 137 - Miele Combi Steam Oven

Test food according to EN 60350-1 (steam cooking functions)
1 2
Menu cooking test food1 (steam cooking function )
Note for test institutes
Test food
Cooking con- tainers
Quantity [g]


1 [°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
Appliance capacity
Peas (8.3)
2x DGGL 12
1500 each
1, 2

100
–2
 Level,  Function,  Temperature,  Cooking duration
 Steam cooking,  Eco steam cooking
Place the test food in a cold oven compartment (before the heating-up phase begins). The test is finished when the temperature measures 85 °C in the coolest place.
Test food
Cooking con- tainers
Quantity [g]
2
 [°C]
Height [cm]
 [min]
Potatoes, waxy, quartered3
1 x DGGL 20
800
3
100
–
17
Salmon fillet, frozen, not defrosted
1 x DGGL 20
4 x 150
1
100
< 2.5
≥ 2.5 ≤ 3.2 > 3.2
9 10 11
Broccoli florets
1 x DGGL 20
600
2
100
–
4
 Shelf level,  Temperature,  Cooking duration 1
2 3
For instructions, see “Steam cooking – Menu cooking”. Place the universal tray on shelf level 1.
Place the first test food item (potatoes) in the cold oven compartment (before the heating-up phase begins).
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