Test dishes
en
13
E
Test 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 accessory cookware
from Schulte Ufer (4-part induction pot set
HEZ 390042) with the following dimensions:
■
Saucepan dia.16 cm, 1.2 litres, for 14.5 cm dia.
single-circuit hotplate
■
Cooking pot dia. 16 cm, 1.7 litres, for 14.5 cm dia.
single-circuit hotplate
■
Cooking pot dia. 22 cm, 4.2 litres, for 18 cm dia. or
17 cm dia. hotplate
■
Frying pan dia. 24 cm, for 18 cm dia. or 17 cm dia.
hotplate
Test dishes
Heating up/bringing to boil
Ongoing cooking
Heat setting
Cooking time (min:sec)
Lid
Ongoing cooking
setting
Lid
Melting chocolate
Cookware: saucepan
Chocolate couverture (e.g. Dr. Oetker dark choc-
olate, 150 g) on 14.5 cm dia. hotplate
-
-
-
1.
No
Heating and keeping lentil stew warm
Cookware: cooking pot
Lentil stew made to DIN 44550
Initial temperature 20° C
Amount: 450 g for 14.5 cm dia. hotplate
9
approx. 2:00 without stirring
Yes
1.
Yes
Amount: 800 g for 18 cm dia. or 17 cm dia.
hotplate
9
approx. 2:00 without stirring
Yes
1.
Yes
Lentil stew from the tin
e.g lentils with Erasco sausages:
Initial temperature 20° C
Amount 500 g for 14.5 cm dia. hotplate
9
approx. 2:00
(Stir after approx. 1:30)
Yes
1.
Yes
Amount: 1000 g for 18 cm dia. or 17 cm dia.
hotplate
9
approx. 2:30
(Stir after approx. 1:30)
Yes
1.
Yes
Simmering Béchamel sauce
Cookware: saucepan
Milk temperature: 7° C
Recipe: 40 g butter, 40 g flour, 0.5 l milk
(3.5% fat content) and one pinch of salt for
14.5 cm dia. hotplate
9
2
approx. 5:20
No
1
1, 3
No
1
Melt the butter, stir in the flour
and salt, and keep cooking the
roux for 3 minutes
2
Add the milk to the roux and bring to the boil,
stirring continuously
3
After the Béchamel sauce has
come to the boil, keep cooking
it at setting 1 for a further 2
minutes, stirring all the time
