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nl Testgerechten
52
ETestgerechten
Test ger echt en
Deze tabel is gemaakt voor testinstituten, om het testen
van onze toestellen te vergemakkelijken.
De gegevens van de tabel verwijzen naar ons
toebehoren van Schulte-Ufer (pannenset van 4stuks
voor inductieplaat HZ390042met de volgende
afmetingen:
Steelpan Ø 16cm, 1,2l voor kookzones van
Ø 14,5cm
Kookpan Ø 16cm, 1,7l voor kookzones van
Ø 14,5cm
Kookpan Ø 22cm, 4,2l voor kookzones van
Ø 18cm
Koekenpan Ø 24cm, voor kookzones van Ø 18cm
Voorverwarmen Bereiden
Testgerechten Vormen
Kook-
stand
Tijdsduur
(Min:sec)
Deksel Kookstand Deksel
Chocolade smelten
Couverture (bijv. merk Dr. Oetker, pure chocolade 55 % cacao,150 g) Steelpan
Ø 16 cm
- - - 1.5 Nee
Linzenschotel opwarmen en warmhouden
Linzenschotel*
Begintemperatuur 20 °C
Hoeveelheid: 450 g
Kookpan
Ø 16 cm
9
1:30
(zonder roeren)
Ja 1.5 Ja
Hoeveelheid: 800 g
Kookpan
Ø 22 cm
9
2:30
(zonder roeren)
Ja 1.5 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. 1min.
roeren)
Ja 1.5 Ja
Hoeveelheid: 1 kg
Kookpan
Ø 22 cm
9
ca. 2:30
(na ca. 1min.
roeren)
Ja 1.5 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 2minuten
onder voortdurend roeren op de kookzone laten staan.
- - - 2 Nee
*Recept volgens DIN 44550
**Recept volgens DIN EN 60350-2
52


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