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Refeições de teste pt
55
ERefeições de teste
Refeições de teste
Esta tabela foi elaborada para institutos de ensaio, de
forma a facilitar a realização de testes aos nossos
aparelhos.
Os dados da tabela fazem referência aos nossos
recipientes, acessórios da Schulte-Ufer (4 utensílios de
cozinha para a placa de indução HEZ 390042), com as
seguintes dimensões:
Tacho de Ø 16 cm, 1,2 l para zonas de cozedura de
Ø 14,5 cm
Panela de Ø 16 cm, 1,7 l para zonas de cozedura
de Ø 14,5 cm
Panela de Ø 22 cm, 4,2 l para zonas de cozedura
de Ø 18 cm
Frigideira de Ø 24 cm, para zonas de cozedura de
Ø 18 cm
Pré-aquecer Cozinhar
Refeições de teste Recipiente
Potência
de coze-
dura
Tempo de du-
ração
(Min:Seg)
Tam-
pa
Potência de
cozedura
Tam-
pa
Derreter chocolate
Cobertura (p. ex., marca Dr. Oetker, chocolate preto 55 % cacau,150 g) Tacho com
cabo
Ø 16 cm
- - - 1.5 não
Aquecer e manter quente um guisado de lentilhas
Guisado de lentilhas*
Temperatura inicial 20 °C
Quantidade: 450 g
Panela
Ø 16 cm
9
1:30
(sem mexer)
sim 1.5 sim
Quantidade: 800 g
Panela
Ø 22 cm
9
2:30
(sem mexer)
sim 1.5 sim
Guisado de lentilhas de conserva
P. ex., terrina de lentilhas com salsichas da marca Erasco.
Temperatura inicial 20 °C
Quantidade: 500 g
Panela
Ø 16 cm
9
aprox. 1:30
(mexer após
aprox. 1 min.)
sim 1.5 sim
Quantidade: 1 kg
Panela
Ø 22 cm
9
aprox. 2:30
(mexer após
aprox. 1 min.)
sim 1.5 sim
Preparar molho Béchamel
Temperatura do leite: 7 ºC
Ingredientes: 40 g de manteiga, 40 g de farinha, 0,5 l de leite (3,5 % de
teor de gordura) e uma pitada de sal
1. Derreta a manteiga, misture a farinha e o sal e aqueça a massa. Tacho com
cabo
Ø 16 cm
2 aprox. 6:00 não - -
2. Adicione o leite à mistura e leve-a ao lume, mexendo sempre. 7 aprox. 6:30 não - -
3. Quando o molho Béchamel começar a ferver, deixe-o mais 2
minutos na zona de cozinhar, mexendo sempre.
- - - 2 não
*Receita de acordo com a norma DIN 44550
**Receita de acordo com a norma DIN EN 60350-2
55


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