Test dishes
en
57
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 Schulte-Ufer
cookware accessories (4 piece cookware set for the HZ
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
-
-
-
1.5
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
1.5
Yes
Amount: 800 g
Saucepan,
22 cm
diameter
9
2:30
(without stir-
ring)
Yes
1.5
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
1.5
Yes
Amount: 1 kg
Saucepan,
22 cm
diameter
9
Approx. 2:30
(stir after
approx.
1 minute)
Yes
1.5
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
