Manual Team FT 16 (page 32 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.

32 TEAM FT 16 - 070810

Assembly page 32/40

Fax +32 2 359 95 50

RECEITAS

Fritar batatas

 Faça-o por duas vezes e nunca encha o cesto.

 Use batatas velhas. Corte-as em tiras iguais e ponha-as em água para libertarem o

amido, enxugue-as muito bem.

 Nunca ultrapasse o peso recomendado. Coloque as tiras de batatas no cesto quando a

temperatura atinga os 180ºC, feche a tampa e desça o cesto lentamente no óleo.

 O tempo de fritura para 500g de tiras de batata é de 6 minutos com a temperatura nos

180ºC. Levante o cesto do óleo sem abrir a tampa.

 Espere que o sinalizador da temperatura se acenda de novo. Baixe de novo o cesto no

óleo mais dois minutos.

 Eleve o cesto e deixe escorrer as tiras de batata.

 Aconselhamos para as enxugar bem da gordura que as coloque em papel absorvente.

 O tempo da fritura varia com a qualidade das batatas e com a espessura das tiras.

Rodelas de cebola

 Tempo da fritura é de 4 minutos à temperatura de 180 º C.

 Descasque e corte a cebola às rodelas.

 Mergulhe as rodelas em leite espesso.

 Salpique-as com farinha.

 Coloque as rodelas no cesto, umas ao lado das outras, e frite-as. Repita o procedimento

até acabar com as rodelas.

Cogumelos panados

 Tempo da fritura é de 3 - 4 minutos à temperatura de 180 º C.

 Mergulhe os cogumelos em ovo batido.

 Enrole-os na massa de ovo com pão ralado.

 Coloque os cogumelos no cesto, uns ao lado dos outros, e frite-os. Repita o

procedimento até estarem todos fritos.

Panados de solha

 Tempo da fritura é de 3 - 4 minutos à temperatura de 180 º C.

 Corte a solha em pedaços. Salpique-as com farinha.

 Mergulhe-os num ovo batido e enrole-os na massa de pão ralado.

 Coloque os pedaços no cesto, umas ao lado das outras, e frite-as. Repita o

procedimento até acabar com os pedaços.

ALGUNS CONSELHOS NA FRITURA:

ALIMENTOS

TEMPERATURA

MINUTOS (APROXIMADOS)

Filetes de peixe

170°C

6-7

Camarão

170°C

4-6

Peito de frango

175°C

4-5

Panado de frango

170°C

12-15

Cebola

180°C

Cogumelos

180°C

3-4

Brócolos

185°C

3-4

Corgete

185°C

3-4

Aipos panados

180°C

3-4

Batatas fritas 1ªfritura

170°C

Batatas fritas 2ªfritura

180°C

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Team FT 16 Manual

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