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Bake and Convection tests:
The same recipes and bakeware have been used to prepare and bake the cakes
and cookies. For baking, the cakes and cookies have been placed in the oven as
recommended by the Use & Care Manual of each manufacturer. For Convection
tests, the recommended Convection mode for the test dishes has been used.
The evaluation of the browning has been done with a Photovolt Reflectometer
to measure the slightest differences in browning. Depending on the results, the
tests were pass or fail.
Preheat tests:
The tests have been conducted in three modes (True Convection, Convection
Bake, Bake). Fast preheat has been selected when available. The temperature
has been measured in the center of the cavity.
Temperature graphs:
The temperature graphs have been recorded while running the preheat, baking
and self clean tests.
Self clean tests:
A standardized mixture of ingredients has been used to soil the cavities with an
equal amount and distribution to all accessible surfaces. And the longest avail-
able self clean time has been set for each Oven.
TEST PROCEDURES