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ETest dishes
T his table has been produced for test institutes to
T e s t d i s h e s
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
■
Test dishes
Melting chocolate
Chocolate coating (e.g. Dr. Oetker brand, dark chocolate 55% cocoa,
150 g)
Heating and keeping lentil stew warm
Lentil stew*
Initial temperature 20 °C
Amount: 450 g
Amount: 800 g
Lentil stew from a tin
E.g lentils with Erasco sausages.
Initial temperature 20 °C
Amount: 500 g
Amount: 1 kg
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,
2 Add the milk to the roux and bring to the boil, stirring continu-
ously.
3. Once the Béchamel sauce comes to the boil, leave it on the hot-
plate for a further two minutes, stirring continuously.
*Recipe in accordance with DIN 44550
**Recipe in accordance with DIN EN 60350-2
Preheating
Heat set-
Cooking time
Cookware
ting
(min:sec)
Saucepan,
16 cm
-
diameter
Cooking
pot, 16 cm
9
(without stir-
diameter
Saucepan,
22 cm
9
(without stir-
diameter
Approx. 1:30
Cooking
(stir after
pot, 16 cm
9
approx.
diameter
1 minute)
Approx. 2:30
Saucepan,
(stir after
22 cm
9
approx.
diameter
1 minute)
16 cm
2
Approx. 6:00
diameter
7
Approx. 6:30
-
Test dishes
Cooking
Lid
Heat setting Lid
-
-
1.
1:30
Yes
1.
ring)
2:30
Yes
1.
ring)
Yes
1.
Yes
1.
No
-
No
-
-
-
2
en
No
Yes
Yes
Yes
Yes
-
-
No
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