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Testgerechten nl
45
ETestgerechten
Tes t g e r e c h t e n
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 Z9442X0) 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 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
45


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