Manual Team ft 17 (page 10 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

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10 TEAM FT 17 - 080126

Assembly page 10/40

Fax +32 2 359 95 50

USE

 Plug in the appliance and turn the thermostat knob to switch on the deep fat fryer.

 Set the thermostat to the desired temperature. The pilot light will illuminate. As soon as the

desired temperature is reached, the pilot light will go out. When the temperature falls, the

thermostat will be activated again, and the pilot light will illuminate. It will go out again as

soon as the temperature is reached. This cycle will go on during use.

 In order to obtain crispy golden fries, wait 10 to 15 minutes before immersing them in the

oil. When the fryer has reached the desired temperature and that the pilot light has gone

out, raise the basket.

 Place the food into the basket slowly to avoid splashes.

 Lower the basket fully into the oil or fat.

 Should you realise that the food is ready before expected, you can raise the basket and

take out the food. Always turn the thermostat to "MIN" before removing the food but

never leave the food in hot oil, as it will continue to fry until the oil has cooled down.

 When the food is ready, raise the basket and let the food drain.

 If necessary you can take the basket out of the appliance.

 Ensure the food is thoroughly cooked inside and out.

 Your deep fat fryer does not have an ON/OFF switch. After use, turn the thermostat to "

MIN ", unplug the appliance and let its lid open to accelerate the cooling down.

FOR BEST RESULTS

 Always pre-heat the deep fat fryer to the desired temperature between 10 and 15

minutes before lowering the food in the oil.

 Always dry food well before frying. Very „wet‟ food can cause the oil to „foam‟ and may

overflow.

 Food for frying should be roughly of the same size to ensure the food cooks evenly and

thoroughly.

 Many types of food may need to be coated before frying - typical coatings are batter or

breadcrumbs.

 Do not overfill the basket.

RECIPES

Fresh Chips

 Fresh chips are best fried in two stages.

 Use „old‟ potatoes (not „new‟ potatoes). Cut the potatoes into equal sizes. Rinse the

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°,

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.

 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 - 180° C for 4 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

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Team ft 17 Manual

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