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Stand 6.3.2020
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Udko kurczaka
170
°C / 4
15 Min.
Pieczony kurczak panierowany w 4
porcjach
170
°C / 4
17 Min.
Przepiórki
180
°C / 4
4 Min.
Mięso, ok. 6 cm sztuk, z obu stron
nacięte w kształcie gwiazdy.
180
°C / 4
2-3 Min.
Ryba
Frytowany produkt Temp./ stopień Min. ok
Kraby
180
°C / 4
1-2 Min.
Krewetki olbrzymie
180
°C / 4
5 Min.
Filet rybny obtoczony w mące
180
°C / 4
4 Min.
Filet rybny panierowany
170
°C / 3-4
6 Min.
Mątwa obtoczona w mące
180
°C / 4
3 Min.
Warzywa
Frytowany produkt Temp./ stopień Min. ok
Cienkie słupki marchwi
170
°C / 3-4
4-6 Min.
Krążki pora
170
°C / 3-4
2-3 Min.
Pieczarki panierowane
170
°C / 3-4
3 Min.
Cienkie słupki kalarepy
170
°C / 3-4
2-3 Min.
Krążki cebuli obtoczone w mące
170
°C / 3-4
3 Min.
DIPY I SOSY
Sos słodko-kwaśny
3 łyżki oleju sezamowego, 1 por,
1 ząbek czosnku, 1 cebula, 1 plaste-
rek świeżego ananasa, 2 łyżki miodu,
2 łyżki sosu sojowego, 4 łyżki octu,
30 ml wina ryżowego, ¼ l ketchupu,
sól, pieprz, pieprz cayenne do smaku
Cebulę drobno posiekać. Por i ananas
pokroić w kostkę, ząbek czosnku po-
kroić w drobną kostkę. Rozgrzać na
patelni olej sezamowy. Cebulę i por
zeszklić. Dodać czosnek i ananas.
Dodać wszystkie pozostałe składniki i
doprawić do smaku przyprawami.
Sos pikantny
Po 350 g białej i czerwonej cebuli,
1 łyżka oleju sojowego, 3 łyżki octu
Copyright UNOLD AG | www.unold.de
122


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