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Se le prove vengono effettuate con una zona di cottura di
diametro 18 cm con 1500 W di potenza nominale, il tempo di
cottura iniziale si prolunga di ca. il 20% e la cottura a fuoco
lento aumenta di un livello.
Ricetta secondo DIN 44550:
250 g di riso a chicco lungo, 600 g di
acqua e un pizzico di sale per una zona
di cottura di diametro 18 cm o 17 cm
9 ca. 3:15 2.
Cottura di bistecche di lombata di
maiale
Stoviglia: padella
Temperatura iniziale bistecche di lom-
bata: 7 °C
Quantità: 3 bistecche di lombata (peso
complessivo di circa 300 g, spessore di
circa 1 cm), 15 g di olio di semi di gira-
sole per zona cottura di diametro 18 cm
o 17 cm
9 ca. 2:40 No 7 No
Cottura di crêpe
Stoviglia: padella
Ricetta secondo DIN EN 60350-2
Quantità: 55 ml di impasto per ciascuna
crêpe per zona di cottura di diametro 18
cm o 17 cm
9 ca. 2:40 No 6 o 6. a seconda
del grado di dora-
tura
No
Frittura di patatine fritte surgelate
Stoviglia: pentola
Quantità: 1,8 kg di olio di semi di gira-
sole, per porzione: 200 g di patatine
fritte surgelate (per es. McCain 123 Fri-
tes Original) per zona di cottura di dia-
metro 18 cm o 17 cm
9 Finché la temperatura dell'olio
non raggiunge 180 °C
No 9 No
Riscaldamento /Cottura iniziale Continuazione della cottura
Pietanze sperimentate Livello di cot-
tura iniziale
Durata (min:sec) Coper-
chio
Cottura a fuoco
lento
Coper-
chio
33


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