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Potrawy testowe
Poniższe tabele zostały utworzone dla instytutów testujących w
celu ułatwienia im przeprowadzenia kontroli i przetestowania
żnych urządzeń.
Gotowanie na parze
Potrawy testowe zgodnie z normą EN 60350-1.
Filet z łososia perforowany pojemnik do goto-
wania +
nieperforowany pojemnik do
gotowania
2
1
80 - 100 20 - 25
Brokuły perforowany pojemnik do goto-
wania +
nieperforowany pojemnik do
gotowania
2
1
100 4 - 6
Kalafior perforowany pojemnik do goto-
wania +
nieperforowany pojemnik do
gotowania
2
1
100 5 - 8
Fasola perforowany pojemnik do goto-
wania +
nieperforowany pojemnik do
gotowania
2
1
100 4 - 6
Groszek perforowany pojemnik do goto-
wania +
nieperforowany pojemnik do
gotowania
2
1
100 4 - 6
Marchew perforowany pojemnik do goto-
wania +
nieperforowany pojemnik do
gotowania
2
1
100 3 - 5
Warzywa mieszane perforowany pojemnik do goto-
wania +
nieperforowany pojemnik do
gotowania
2
1
100 4 - 8
Brukselka perforowany pojemnik do goto-
wania +
nieperforowany pojemnik do
gotowania
2
1
100 5 - 10
Produkty spożywcze Wyposażenie Wysokość Temperatura w °C Czas gotowania w min.
* Dodać nieco wody
Produkty spożywcze Wyposażenie Wysokość Temperatura w °C Czas gotowania/piecze-
nia w min.
Brokuły
(podział pary)
Perforowany +
nieperforowany
2
1
100 *
Brokuły
(dodanie pary)
Perforowany +
nieperforowany
2
1
100 *
Groszek**
(maksymalne napełnienie)
Perforowany +
nieperforowany
2
1
100 ***
* W przypadku gotowania "na twardo" czas gotowania trzeba wcześniej określić.
** 1,5 kg groszku równomiernie rozłożyć w pojemniku.
*** Proces gotowania zostaje zakończony, gdy groszek w najchłodniejszym miejscu osiągnie temperaturę 85°C.
23


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