Manual Team ft 11 (page 12 of 40) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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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.

12 TEAM FT 11 - 050623

Assembly page 12/40

Fax +32 2 359 95 50

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

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

Chips Second Stage

180

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Team ft 11 Manual

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