Manual Team FT 22 (page 27 of 52) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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27 TEAM FT 22 - 100205

Assembly page 27/52

Fax +32 2 359 95 50

RECETAS

Patatas fritas (no congeladas)

 Se recomienda cocer las patatas en dos veces.

 Utilice unas patatas viejas (no de nueva cosecha). Córtelas en trozos iguales. Pase los

trozos por agua para quitarles el almidón. Séquelas cuidadosamente.

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

coloque las patatas en la cesta 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.

 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 y su

espesor.

Aros de cebolla

 Tiempo de fritura: 4 - 5 minutos a 175°C.

 Pele las cebollas y córtelas en rodajas. Sumerja las rodajas en leche sazonada.

 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: 4 - 5 minutos a 175°C.

 Pase los champiñones en un huevo batido.

 Páselos 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. Espolvoree luego con

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.

ALGUNOS CONSEJOS DE UTILIZACIÓN:

ALIMENTOS

TEMPERATURA

MINUTOS (aproximados)

Filetes de pescados

170°C

6-7

Gambas

170°C

4-6

Pollo

175°C

4-5

Pollo empanado

170°C

12-15

Cebollas

180°C

Champiñones

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 (2ª cocción)

180°C

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Team FT 22 Manual

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