Manual Team ft 20i (page 17 of 40) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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17 TEAM FT 20I - 051125

Assembly page 17/40

Fax +32 2 359 95 50

 Ne dépassez pas le poids recommandé. Placez les frites dans le panier quand la

température a atteint les 180° C, descendez le panier lentement dans l‟huile et mettez le

couvercle sur l‟appareil.

 Le temps de friture requis pour 500 g de frites est de 6 minutes environ à 180°C. Enlevez le

couvercle, soulevez le panier de l‟huile et accrochez le sur le bord de la cuve.

 Attendez que le témoin s‟éteigne de nouveau, redescendez le panier, remettez le

couvercle et faites cuire encore pendant environ deux minutes.

 Enlevez le couvercle, soulevez le panier et laissez égoutter les frites.

 Pour obtenir le meilleur résultat, séchez les frites avec du papier "essuie-tout" ou un chiffon

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: 4 à 5 minutes à 175°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: 4 à 5 minutes à 175°C.

 Plongez les champignons dans un oeuf battu.

 Enroulez-les dans la chapelure.

 Mettez les champignons les uns à côté des autres dans le panier et faites-en cuire

quelques-uns à la fois.

Bâtonnets de sole

 Temps de friture : 3 à 4 minutes à 160°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 uns à côté des autres dans le panier et faites-en cuire quelques-

uns à la fois.

QUELQUES CONSEILS D'UTILISATION:

ALIMENTS

TEMPERATURE

MINUTES

(approximativement)

Filets de poissons

170°C

6-7

Scampi

170°C

4-6

Blanc de poulet

175°C

4-5

Poulet pané

170°C

12-15

Oignons

180°C

Champignons

180°C

3-4

Brocoli

185°C

3-4

Courgettes

185°C

3-4

Céleri

180°C

3-4

Frites (1

ère

cuisson)

170°C

Frites (2

ème

cuisson)

180°C

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Team ft 20i Manual

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