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Pietanze sperimentate it
63
EPietanze sperimentate
Pietanze sperimentate
La presente tabella è stata creata per gli enti di
controllo al fine di facilitare i test dei nostri apparecchi.
I dati della tabella fanno riferimento ai nostri recipienti
accessori di Schulte-Ufer (batteria da cucina da 4 pezzi
per piastra a induzione HEZ 390042) con le seguenti
dimensioni:
Casseruola da Ø 16 cm, 1,2 l per zone di cottura da
Ø 14,5 cm
Pentola da Ø 16 cm, 1,7 l per zone di cottura da
Ø 14,5 cm
Pentola da Ø 22 cm, 4,2 l per zone di cottura da
Ø 18 cm
Padella da Ø 24 cm, per zone di cottura da
Ø 18 cm
Preriscaldamento Cottura
Pietanze sperimentate Stoviglie
Livello di
cottura
Durata
(Min:Sec)
Coperchio
Livello di
cottura
Coperchio
Sciogliere il cioccolato
Glassa (ad es. marca Dr. Oetker, cioccolato fondente
55 % cacao,150 g)
Casseruola
Ø 16 cm
- - - 1.5 No
Riscaldare e tenere in caldo la minestra di lenticchie
Minestra di lenticchie*
Temperatura iniziale 20 °C
Quantità: 450 g
Pentola
Ø 16 cm
9
1:30
(senza mescolare)
1.5
Quantità: 800 g
Pentola
Ø 22 cm
9
2:30
(senza mescolare)
1.5
Zuppa di lenticchie dalla lattina
ad es. terrina di lenticchie con salsicce di Erasco.
Temperatura iniziale 20 °C
Quantità: 500 g
Pentola
Ø 16 cm
9
ca. 1:30
(mescolare dopo
ca. 1 min.)
1.5
Quantità: 1 kg
Pentola
Ø 22 cm
9
ca. 2:30
(mescolare dopo
ca. 1 min.)
1.5
Preparazione della besciamella
Temperatura del latte: 7 ºC
Ingredienti: 40 g di burro, 40 g di farina, 0,5 l di latte
(3,5 % di grassi) e un pizzico di sale
1. Sciogliere il burro, aggiungere la farina e il sale e
scaldare.
Casseruola
Ø 16 cm
2 ca. 6:00 No - -
2. Aggiungere il latte nel roux e cuocere conti-
nuando a mescolare.
7 ca. 6:30 No - -
3. Quando la besciamella inizia a bollire, lasciarla
sulla zona cottura ancora per 2 minuti continuando
a mescolare.
- - - 2 No
*Ricetta secondo DIN 44550
**Ricetta secondo DIN EN 60350-2
63


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  • I have a PXV875DC1E
    There is a way to have the switch on botton consistently illuminated
    When it is switched off is not visible
    Thanks Submitted on 2-4-2022 at 18:24

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