GB/T 32095.4-2015 Performance and test methods of non-stick surface of domestic metal cooking utensils—Part 4:Test specification of simulative test and evaluation methods
Performance and test methods of non-stick surface of domestic metal cooking utensils—Part 4:Test specification of simulative test and evaluation methods
This part of GB/T 32095 specifies the recipes, tools and equipment, test methods and evaluation methods for the simulative test of the non-stick surface of domestic metal cooking utensils (hereinafter referred to as cooking utensils).
This part is applicable to domestic metal cooking utensils with non-stick surface, including frying utensils, stewing utensils, rice cooking utensils, baking utensils and the like. This part is applicable to companies engaged in product design, development and manufacturing.
2 Recipes
2.1 Tomato soup
Ingredients: 160g tomato, 30mL vinegar, 1,000mL water, and 5g salt;
Cooking method: add the vinegar, water, sliced tomato and salt to the cooking utensil, then heat it to boiling on the heating source and keep for 5 min, then take it out.
2.2 Fried potato slices
Ingredients: 450g potatoes and 80mL vegetable oil;
Cooking method: add vegetable oil to the cooking utensil and heat it up, then add in the potato slices, stir fry, and take it out after 6min.
Cooking method: add vegetable oil to the cooking utensil and heat it up, add the ribs into the utensil to stir fry, add the ketchup and sugar after 4min, keep stir frying and take it out after 8min.
