Bedienungsanleitung Siemens EX977LVV5E (Seite 43 von 44) (Englisch)

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en Test dishes

ETest dishes

Tes t di s hes

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

1:30

(without stir-

ring)

Yes 1.5 Yes

Amount: 800 g Saucepan,

22 cm

diameter

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

Approx. 1:30

(stir after

approx.

1 minute)

Yes 1.5 Yes

Amount: 1 kg Saucepan,

22 cm

diameter

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

Test dishes en

Cooking rice pudding

Rice pudding, cooked with the lid on

Temperature of the milk: 7 ºC

Heat the milk until it starts to rise up. Set the recommended heat setting

and add rice, sugar and salt to the milk.

The cooking time, including preheating, is approx. 45 minutes.

Ingredients: 190 g short-grain rice, 90 g sugar, 750 ml milk (3.5%

fat content) and 1 g salt

Cooking

pot, 16 cm

diameter

8.5 Approx. 5:30 No

(stir after

10 minutes)

Yes

Ingredients: 250 g short-grain rice, 120 g sugar, 1 l milk (3.5% fat

content) and 1.5 g salt

Saucepan,

22 cm

diameter

8.5 Approx. 5:30 No

(stir after

10 minutes)

Yes

Rice pudding, cooked without lid

Temperature of the milk: 7 ºC

Add the ingredients to the milk and heat the mixture up while stirring con-

tinuously. Once the milk has reached approx. 90 ºC, select the recom-

mended heat setting and leave it to simmer on a low heat for approx.

50 minutes.

Ingredients: 190 g short-grain rice, 90 g sugar, 750 ml milk (3.5%

fat content) and 1 g salt

Cooking

pot, 16 cm

diameter

8.5 Approx. 5:30 No 3 No

Ingredients: 250 g short-grain rice, 120 g sugar, 1 l milk (3.5% fat

content) and 1.5 g salt

Saucepan,

22 cm

diameter

8.5 Approx. 5:30 No 2.5 No

Cooking rice*

Water temperature: 20 °C

Ingredients: 125 g long grain rice, 300 g water and a pinch of salt Cooking

pot, 16 cm

diameter

9 Approx. 2:30 Yes 2 Yes

Ingredients: 250 g long grain rice, 600 g water and a pinch of salt Saucepan,

22 cm

diameter

9 Approx. 2:30 Yes 2.5 Yes

Roasting a pork loin

Initial temperature of the loin: 7 °C

Amount: 3 pork loins (total weight approx. 300 g, 1 cm thick) and

15 ml sunflower oil

Frying pan,

24 cm

diameter

9 Approx. 1:30 No 7 No

Preparing pancakes**

Amount: 55 ml batter for each pancake Frying pan,

24 cm

diameter

9 Approx. 1:30 No 7 No

Deep-fat frying chips

Amount: 2 l sunflower oil, per portion: 200 g frozen chips (e.g.

McCain 123 Original fries) Saucepan,

22 cm

diameter

Until the oil

temperature

reaches

180 °C

No 9 No

Preheating Cooking

Test dishes Cookware Heat set-

ting

Cooking time

(min:sec) Lid Heat setting Lid

*Recipe in accordance with DIN 44550

**Recipe in accordance with DIN EN 60350-2

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