Manual Team ft 14 (page 27 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.

27 TEAM FT 14 - 070206

Assembly page 27/40

Fax +32 2 359 95 50

RECETAS

Patatas fritas (no congeladas)

 Se recomienda cocer las patatas en dos veces.

 Utilice unas patatas viejas (ne de nueva cosecha). Córtelas en trozos iguales. Enjuágue los

trozos bajo el agua para quitarles el almidón. Séquelos cuidadosamente.

 No supere el peso recomendado. Cuando la temperatura haya alcanzado los 180° C,

coloque las patatas en la cesta, cierre la tapa y baje la cesta en el aceite.

 El tiempo de cocción necesario para 500 g de patatas fritas es de 6 minutos a 180°C.

Luego, saque la cesta del aceite sin abrir todavía la tapa.

 Espere que el testigo luminoso se apague y vuelva a bajar la cesta; deje cocer todavía

durante unos dos minutos.

 Suba la cesta y deje escurrir las patatas.

 Para obtener el mejor resultado, seque las patatas fritas con papel de cocina para

absorber el exceso de grasa.

 El tiempo de fritura puede variar ligeramente según la calidad de las patatas fritas y su

espesor.

Aros de cebolla

 Tiempo de fritura: 4 minutos a 180°C.

 Pele las cebollas y córtelas en rodajas.

 Sumerja las rodajas en leche sazonada.

 Espolvoree luego con harina.

 Ponga las rodajas una al lado de otra en la cesta y fría pocas a la vez.

Champiñones empanados

 Tiempo de fritura: 3 - 4 minutos a 180°C.

 Pase los champiñones en un huevo batido.

 Vuelva a pasarlos en pan rallado.

 Póngalos en la cesta unos al lado de otros y fríalos, pocos a la vez.

Bastoncitos de lenguado

 Tiempo de fritura : 3 - 4 minutos a 160°C.

 Corte el filete de lenguado en bastoncitos. Espolvoréelos de harina.

 Páselos en un huevo batido y, luego, en pan rallado.

 Coloque los bastoncitos unos al lado de otros en la cesta y fría pocos a la vez.

CONSEJOS DE UTILIZACIÓN

ALIMENTOS

TEMPERATURA

TIEMPO

(aproximado)

Filetes de pescado

170°C

6-7

Cigalas

170°C

4-6

Pollo

175°C

4-5

Pollo empanado

170°C

12-15

Cebollas

180°C

Setas

180°C

3-4

Brécoles

185°C

3-4

Calabacines

185°C

3-4

Apio

180°C

3-4

Patatas fritas (1ª cocción)

170°C

Patatas fritas (1ª cocción)

180°C

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Team ft 14 Manual

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