Loading ...
Loading ...
Loading ...
Test dishes en
23
ETest dishes
Test dishes
This table has been produced for test institutes to
facilitate the testing of our appliances.
The data in the table refers to our Schulte-Ufer
cookware accessories (4 piece cookware set for the
HEZ 390042 induction hob) with the following
measurements:
■ Saucepan Ø 16 cm, 1.2 l for hotplates of Ø 14.5 cm
■ Pot Ø 16 cm, 1.7 l for hotplates of Ø 14.5 cm
■ Pot Ø 22 cm, 4.2 l for hotplates of Ø 18 cm
■ Frying pan Ø 24 cm, for hotplates of Ø 18 cm
Preheating Cooking
Test dishes Cookware
Heat set-
ting
Cooking time
(min:sec)
Lid Heat setting Lid
Melting chocolate
Chocolate coating (e.g. Dr. Oetker brand, dark chocolate 55% cocoa,
150 g)
Saucepan,
16 cm
diameter
- - - 1. No
Heating and keeping lentil stew warm
Lentil stew*
Initial temperature 20 °C
Amount: 450 g
Cooking
pot, 16 cm
diameter
9
1:30
(without stir-
ring)
Yes 1. Yes
Amount: 800 g
Saucepan,
22 cm
diameter
9
2:30
(without stir-
ring)
Yes 1. Yes
Lentil stew from a tin
E.g lentils with Erasco sausages.
Initial temperature 20 °C
Amount: 500 g
Cooking
pot, 16 cm
diameter
9
Approx. 1:30
(stir after
approx.
1 minute)
Yes 1. Yes
Amount: 1 kg
Saucepan,
22 cm
diameter
9
Approx. 2:30
(stir after
approx.
1 minute)
Yes 1. Yes
Preparing Béchamel sauce
Temperature of the milk: 7 ºC
Ingredients: 40 g butter, 40 g flour, 0.5 l milk (3.5% fat content) and a
pinch of salt
1. Melt the butter, stir in the flour and salt, and heat up the mixture. Saucepan,
16 cm
diameter
2 Approx. 6:00 No - -
2 Add the milk to the roux and bring to the boil, stirring continu-
ously.
7 Approx. 6:30 No - -
3. Once the Béchamel sauce comes to the boil, leave it on the hot-
plate for a further two minutes, stirring continuously.
- - - 2 No
*Recipe in accordance with DIN 44550
**Recipe in accordance with DIN EN 60350-2
Loading ...
Loading ...
Loading ...