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Team FT 23 Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
Fax +32 2 359 95 50
RICETTE
Patate fritte
• Si raccomanda di cuocere le patate fritte in due volte.
• Non usare patate novelle. Tagliarle in pezzi di uguali dimensioni. Sciacquare le patate
sotto acqua corrente e poi asciugarle bene.
• Non superare la temperatura raccomadanta. Quando la temperatura ha raggiunto i
180°C mettere le patate nel cestello, chiudere il coperchio e abbassare lentamente il
cestello.
• Per 500 g di patate, friggere per 6 minuti a 180°C e poi alzare il cestello. Non aprire il
coperchio.
• Attendere che la spia di temperatura si spenga, abbassare il cestello e friggere per altri
due minuti.
• Sollevare il cestello e far sgocciolare le patate.
• Porre le patate su carta assorbente per far sì che si asciughino meglio.
• I tempi di frittura dipendono dalle dimensioni e dal tipo di patate.
Anelli di cipolla
• Portare l’olio a 180°C per 4 minuti.
• Tagliare le cipolle ad anelli.
• Immergere le cipolle in una bacinella di latte.
• Passarle in farina.
• Metterle separatamente nel cestello e friggerne poche per volta.
Funghi impanati
• Portare l’olio a 180°C per 3-4 minuti.
• Immergere i funghi in un uovo sbattuto.
• Ricoprirli di pan grattato.
• Mettere i funghi uno accanto all’altro nel cestello e cuocerne alcuni alla volta.
ALCUNI CONSIGLI PER L’USO
ALIMENTI TEMPERATURA TEMPO (APPROSSIMATIVO)
Filetti di pesce
170°C 6-7
Scampi
170°C 4-6
Pollo
175°C 4-5
Pollo impanato
170°C 12-15
Cipolle
180°C 4
Funghi
180°C 3-4
Broccoli
185°C 3-4
Zucchine
185°C 3-4
Sedano
180°C 3-4
Patate fritte (1ª cottura)
170°C 8
Patate fritte (2ª cottura)
180°C 3
37 TEAM FT 23 - 110720
Assembly page 37/40
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