Test dishes en
23
ETest dishes
Tes t di shes
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 setting
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. 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. Yes
Amount: 800 g
Saucepan,
22 cm
diameter
9
2:30
(without stir-
ring)
Yes 1. 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. Yes
Amount: 1 kg
Saucepan,
22 cm
diameter
9
Approx. 2:30
(stir after
approx.
1 minute)
Yes 1. 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
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