Operation Manual

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
Keep the language
integrity.
12 TKG FT 17 - 091113
Assembly page 12/52
Fax [phone]

RECIPES
Fresh Chips
 Fresh chips are best fried in two stages.
 es (no 
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, close the lid and slowly lower the basket into the oil.
 For 500g of chips, fry for 6 minutes on 180°C then raise the basket. Do not open the lid.
 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
TEMPERATURE (°C)
MINUTES (approximately)
Breaded fillet of fish
170
6-7
Scampi
170
4-6
Chicken Breast
175
4-5
Breaded chicken pieces
170
12-15
Onion Rings
180
4
Breaded Mushrooms
180
3-4
Broccoli Fritters
185
3-4
Courgette Fritters
185
3-4
Celery in batter
180
3-4
Chips First Stage
170
8
Chips Second Stage
180
3