Team kalorik TKG FT 1005 Mode D'emploi page 14

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RECIPES
Fresh Chips
•
Fresh chips are best fried in two stages.
•
Use 'old' potatoes (no 'new' potatoes). Cut the potatoes into equal sizes. Rinse the
chipped potatoes under running water to reduce the starch level. Dry thoroughly and
separate the pieces.
•
Do not exceed the recommended weight. When the temperature has reached 180°C,
place the chips in the basket and slowly lower the basket into the oil.
•
For 500g of chips, fry for 6 minutes on 180°C then raise the basket.
•
Wait until the temperature light goes out again, lower the basket and fry for a further 2
minutes.
•
Raise the basket and let the chips drain.
•
For best results, before serving gently dab the chips with absorbent paper to remove
excess oil.
•
Frying times may vary slightly on the type of potatoes used and the thickness of the chips.
Onion Rings
•
Frying temperature - 175°C for 4 to 5 minutes.
•
Peel the onions and slice. Separate the slices into rings.
•
Dip the rings into a bowl of seasoned milk.
•
Then dust the rings in plain flour.
•
Place the rings separately in the frying basket and fry a few at a time.
Breaded Mushrooms
•
Frying temperature - 175°C for 4 to 5 minutes.
•
Beat 1 egg and dip the mushrooms into the egg.
•
Then coat the mushrooms with breadcrumbs.
•
Place separately into the frying basket and fry a few at a time.
Goujons of Sole
•
Frying temperature - 160°C for 3-4 minutes.
•
Cut the sole fillet into small strips. Coat the strips in some seasoned plain flour.
•
Then dip the strips into beaten egg and coat with breadcrumbs.
•
Place separately into the frying basket and fry a few at a time.
TEMPERATURE GUIDE FOR BEST RESULTS
FOOD
Breaded Fillet of fish
Scampi
Chicken Breast
Breaded Chicken pieces
Onion Rings
Breaded Mushrooms
Broccoli Fritters
Courgette Fritters
Celery in batter
Chips First Stage
Chips Second Stage
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.
TEMPERATURE (°C)
170
170
175
170
180
180
185
185
180
170
180
14
Assembly page 14/52
MINUTES (approximately)
6-7
4-6
4-5
12-15
4
3-4
3-4
3-4
3-4
8
3
TKG FT 1005 - 110331