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Testgerechten nl
21
ETestgerechten
Testgerechten
Deze tabel is gemaakt voor testinstituten, om het testen
van onze toestellen te vergemakkelijken.
De gegevens van de tabel verwijzen naar onze pannen,
toebehoren van Schulte-Ufer (4-delige pannenset voor
inductieplaat CZ9442X0) met onderstaande
afmetingen:
Steelpan Ø 16 cm, 1,2 l voor kookzones van
Ø 14,5 cm
Kookpan Ø 16 cm, 1,7 l voor kookzones van
Ø 14,5 cm
Kookpan Ø 22 cm, 4,2 l voor kookzones van
Ø 18 cm
Koekenpan Ø 24 cm, voor kookzones van Ø 18 cm
Voorverwarmen Bereiden
Testgerechten Vormen Kook-
stand
Tijdsduur
(Min:sec)
Dek-
sel Kookstand Dek-
sel
Chocolade smelten
Couverture (bijv. merk Dr. Oetker, pure chocolade 55 % cacao,150 g) Steelpan
Ø 16 cm - - - 1. Nee
Linzenschotel opwarmen en warmhouden
Linzenschotel*
Begintemperatuur 20 °C
Hoeveelheid: 450 g Kookpan
Ø 16 cm 91:30
(zonder roeren) Ja 1. Ja
Hoeveelheid: 800 g Kookpan
Ø 22 cm 92:30
(zonder roeren) Ja 1. Ja
Linzenschotel uit blik
Bijv. linzenterrine met worstjes van Erasco.
Begintemperatuur 20 °C
Hoeveelheid: 500 g Kookpan
Ø 16 cm 9
ca. 1:30
(na ca. 1 min.
roeren)
Ja 1. Ja
Hoeveelheid: 1 kg Kookpan
Ø 22 cm 9
ca. 2:30
(na ca. 1 min.
roeren)
Ja 1. Ja
Bechamelsaus maken
Temperatuur van de melk: 7 ºC
Ingrediënten: 40 g boter, 40 g bloem, 0,5 l melk (3,5 % vetgehalte) en
een snufje zout
1. Boter smelten, bloem en zout erdoor roeren en het geheel ver-
warmen.
Steelpan
Ø 16 cm 2 ca. 6:00 Nee - -
2. De melk bij de roux van bloem voegen en deze onder voortdu-
rend roeren aan de kook brengen. 7 ca. 6:30 Nee - -
3. Wanneer de bechamelsaus begint te koken, nog 2 minuten
onder voortdurend roeren op de kookzone laten staan. - - - 2 Nee
*Recept volgens DIN 44550
**Recept volgens DIN EN 60350-2
21


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