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Platos de prueba
Estas tablas han sido elaboradas para institutos de pruebas
con el fin de facilitar los controles y pruebas de los distintos
aparatos.
Cocción al vapor
Platos de prueba conformes a la norma EN 60350-1.
Zanahorias bandeja con agujeros +
bandeja sin agujeros
2
1
100 3 - 5
Verduras variadas bandeja con agujeros +
bandeja sin agujeros
2
1
100 4 - 8
Coles de Bruselas bandeja con agujeros +
bandeja sin agujeros
2
1
100 5 - 10
Alimentos Accesorios Altura Temperatura en °C Tiempo de cocción en
min
* Añadir un poco de agua
Alimentos Accesorios Altura Temperatura en °C Tiempo de cocción en
min.
Brócoli
(suministro de vapor)
con agujeros +
sin agujeros
2
1
100 *
Brócoli
(vapor adicional)
con agujeros +
sin agujeros
2
1
100 *
Guisantes**
(carga máxima)
con agujeros +
sin agujeros
2
1
100 ***
* El tiempo de cocción para "al dente" debe determinarse con antelación.
** Repartir 1,5 kg de guisantes en el recipiente de forma homonea.
*** El fin del tiempo de cocción se alcanza cuando los guisantes han alcanzado una temperatura de 85 °C en la zona más fría.
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