Test dishes en
39
ETest dishes
Tes t di s hes
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 Z9442X0)
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
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