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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

Cooking time

Cookware Heat setting

Saucepan,

16 cm

diameter

Cooking

pot, 16 cm

diameter

Saucepan,

22 cm

diameter

Approx. 1:30

Cooking

pot, 16 cm

diameter

Approx. 2:30

Saucepan,

22 cm

diameter

16 cm

Approx. 6:00

diameter

Approx. 6:30

Test dishes

Cooking

Lid

Heat setting Lid

(min:sec)

1:30

Yes

(without stir-

ring)

2:30

Yes

(without stir-

ring)

(stir after

Yes

approx.

1 minute)

(stir after

Yes

approx.

1 minute)

Yes