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es Comidas normalizadas
40
EComidas normalizadas
Comidas normalizadas
Esta tabla ha sido elaborada para institutos de
evaluación con el fin de facilitar las pruebas en
nuestros aparatos.
Los datos de la tabla hacen referencia a nuestros
recipientes accesorios de Schulte-Ufer (batería de
cocina de 4 piezas para placa de inducción HZ
390042) con las siguientes dimensiones:
Cazo Ø 16 cm, 1,2 l para zonas de cocción de
Ø 14,5 cm
Olla Ø 16 cm, 1,7 l para zonas de cocción de
Ø 14,5 cm
Olla Ø 22 cm, 4,2 l para zonas de cocción de
Ø 18 cm
Sartén Ø 24 cm, para zonas de cocción de Ø 18 cm
Precalentamiento Cocción
Comidas normalizadas Recipiente
Nivel de
potencia
Duración
(Min:Seg)
Tapa
Nivel de po-
tencia
Tapa
Derretir chocolate
Cobertura de chocolate (p. ej. marca Dr. Oetker, chocolate negro 55%
cacao, 150 g)
Cazo
Ø 16 cm
- - - 1.5 No
Calentar y mantener caliente potaje de lentejas
Potaje de lentejas*
Temperatura inicial 20ºC
Cantidad: 450 g
Olla
Ø 16 cm
9
1:30
(sin remover)
Si 1.5 Si
Cantidad: 800 g
Olla
Ø 22 cm
9
2:30
(sin remover)
Si 1.5 Si
Potaje de lentejas en conserva
P. ej. Lentejas con salchichas de la marca Erasco.
Temperatura inicial 20ºC
Cantidad: 500 g
Olla
Ø 16 cm
9
1:30 aprox.
(remover tras
1 min aprox.)
Si 1.5 Si
Cantidad: 1 Kg
Olla
Ø 22 cm
9
2:30 aprox.
(remover tras
1 min aprox.)
Si 1.5 Si
Preparar salsa bechamel
Temperatura de la leche: 7ºC
Ingredientes: 40 g de mantequilla, 40 g de harina, 0,5 l de leche (3,5%
materia grasa) y una pizca de sal
1. Derretir la mantequilla, mezclar la harina junto con la sal y calen-
tar todos los ingredientes.
Cazo
Ø 16 cm
2 6:00 aprox. No - -
2. Añadir la leche y llevar la salsa a ebullición, sin dejar de remover. 7 6:30 aprox. No - -
3. Cuando la salsa bechamel rompa a hervir, mantenerla otros 2
minutos sin dejar de remover.
- - - 2 No
*Receta según DIN 44550
**Receta según DIN EN 60350-2
40


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