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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
37


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