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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.
15
Assembly page 15/24
Fax +32 2 359 95 50
Soulevez le panier et laissez égoutter les frites.
Pour obtenir le meilleur résultat, séchez les frites avec du papier « essuie-tout » pour
absorber la graisse.
Le temps de friture peut varier légèrement selon la qualité des pommes de terre et
l‟épaisseur des frites.
Rondelles d‟oignons
Temps de friture environ 3 minutes à 160°C
Epluchez et coupez les oignons. Divisez les morceaux en rondelles.
Plongez les rondelles dans du lait épicé.
Saupoudrez de farine.
Mettez les rondelles les unes à côté des autres dans le panier et faites-en cuire quelques
unes à la fois.
Champignons panés
Temps de friture : 3 minutes à 160°C.
Plongez les champignons dans un oeuf battu.
Enroulez-les dans la chapelure.
Mettez-les champignons les un à côté des autres dans le panier et faites-en cuire
quelques unes à la fois.
Bâtonnets de sole
Temps de friture : 2 à 3 minutes à 170°C.
Coupez le filet de sole en bâtonnets. Saupoudrez de farine.
Plongez-les dans un oeuf battu et enroulez-les dans la chapelure.
Mettez-les bâtonnets les un à côté des autres dans le panier et faites-en cuire quelques
unes à la fois.
QUELQUES CONSEILS DUTIL ISATION:
ALIMENTS TEMPERATURE TEMPS (MIN)
Filets de poisson 170° 5-6
Scampi 170° 3-5
Blanc de poulet 175° 3-4
Poulet pané 170° 12-15
Oignons 180° 3
Champignons 180° 2-3
Brocoli 185° 2-3
Courgettes 185° 2-3
Céleri 180° 2-3
Frites(1ère cuisson) 160° 8-10
Frites(2ème cuisson) 190° 3-4
15


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