Test dishes

Test dishes    en

31

E

Test dishes

Test dish

es

This table has been produced for test institutes to 

facilitate the testing of our appliances.
The data in the table refers to our Schulte-Ufer 

cookware accessories (4 piece cookware set for the HZ 

390042 induction hob) with the following 

measurements:

Saucepan Ø 16 cm, 1.2 l for hotplates of Ø 14.5 cm

Pot Ø 16 cm, 1.7 l for hotplates of Ø 14.5 cm

Pot Ø 22 cm, 4.2 l for hotplates of Ø 18 cm

Frying pan Ø 24 cm, for hotplates of Ø 18 cm

Preheating

Cooking

Test dishes

Cookware Heat set-

ting

Cooking time

(min:sec)

Lid

Heat setting Lid

Melting chocolate
Chocolate coating  (e.g. Dr. Oetker brand, dark chocolate 55% cocoa, 

150 g)

Saucepan, 

16 cm 

diameter

-

-

-

1.5

No

Heating and keeping lentil stew warm
Lentil stew*
Initial temperature 20 °C

Amount: 450 g

Cooking 

pot, 16 cm 

diameter

9

1:30

(without stir-

ring)

Yes

1.5

Yes

Amount: 800 g

Saucepan, 

22 cm 

diameter

9

2:30

(without stir-

ring)

Yes

1.5

Yes

Lentil stew from a tin
E.g lentils with Erasco sausages.
Initial temperature 20 °C

Amount: 500 g

Cooking 

pot, 16 cm 

diameter

9

Approx. 1:30

(stir after 

approx. 

1 minute)

Yes

1.5

Yes

Amount: 1 kg

Saucepan, 

22 cm 

diameter

9

Approx. 2:30

(stir after 

approx. 

1 minute)

Yes

1.5

Yes

Preparing Béchamel sauce
Temperature of the milk: 7 ºC
Ingredients: 40 g butter, 40 g flour, 0.5 l milk (3.5% fat content) and a 

pinch of salt

1. Melt the butter, stir in the flour and salt, and heat up the mixture. Saucepan, 

16 cm 

diameter

2

Approx. 6:00

No

-

-

2 Add the milk to the roux and bring to the boil, stirring continu-

ously.

7

Approx. 6:30

No

-

-

3. Once the Béchamel sauce comes to the boil, leave it on the hot-

plate for a further two minutes, stirring continuously.

-

-

-

2

No

*Recipe in accordance with DIN 44550
**Recipe in accordance with DIN EN 60350-2