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Platos testados
Esta tabla ha sido elaborada para institutos de evaluación con
el fin de facilitar los controles de nuestros aparatos.
Los datos de la tabla hacen referencia a nuestros recipientes
accesorios de Schulte-Ufer (batería de cocina de 4 piezas para
placa de inducción HEZ 390042) con las siguientes
dimensiones:
Cazo Ø 16 cm, 1,2 l para zonas de cocción de Ø 14,5 cm
Olla Ø 16 cm, 1,7 l para zonas de cocción de Ø 14,5 cm
Olla Ø 22 cm, 4,2 l para zonas de cocción de Ø 18 cm
Sartén Ø 24 cm, para zonas de cocción de Ø 18 cm
Precalentamiento Cocción
Platos testados Zona de
cocción
Nivel de
potencia
Duración (Min:S) Tapa Nivel de
potencia
Tapa
Derretir chocolate
Recipiente: cazo
Ø 14,5 cm - - - 1 - 1. No
Cobertura de chocolate (p. ej. marca Dr. Oetker
negro 55%, 150 g.)
Calentar y conservar caliente potaje de lentejas
Recipiente: Olla
Temperatura inicial 20 °C
Potaje de lentejas*
Cantidad 450 g. Ø 14,5 cm 9 1:30 sin remover Sí 1.
Cantidad: 800 g. Ø 18 cm 9 2:30 sin remover 1. Sí
Potaje de lentejas en conserva, p. ej. lentejas con
chorizo de Erasco
Cantidad 500 g.
Ø 14,5 cm 9
1:30 remover tras
aprox. 1:00
1.
Cantidad 1 kg.
Ø18cm 9
2:30 remover tras
aprox. 1:00
1.
Preparar salsa bechamel
Recipiente: Cazo
Temperatura de la leche: 7 °C
Ingredientes: 40 g de mantequilla, 40 g de harina,
0,5 l de leche (3,5% materia grasa) y una piza de
sal
Ø 14,5 cm
1. Derretir la mantequilla, mezclar la harina y la
sal y calentar todo
1aprox. 3:00No
2. Añadir la leche y llevar la salsa a ebullición,
sin dejar de remover
7aprox. 5:20No
3. Cuando la salsa bechamel rompa a hervir,
mantenerla otros 2 minutos sin dejar de remover
1No
Cocer arroz con leche
Recipiente: Olla
Temperatura de la leche: 7 °C
Calentar la leche hasta que empiece a subir. Cam-
biar el nivel de cocción recomendado y agregar el
arroz, el azúcar y la sal a la leche
Ingredientes: 190 g. de arroz de grano redondo,
23 g. de azúcar, 750 ml. leche (3,5% materia
grasa) y una pizca de sal
Ø 14,5 cm
8. aprox. 6:30 No
2 remover
tras aprox.
10:00
Ingredientes: 250 g. de arroz de grano redondo,
30 g. de azúcar, 1 l. leche (3,5% materia grasa) y
una pizca de sal
Ø18cm
*Receta según DIN 44550
**Receta según DIN EN 60350-2
15


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