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.
Fax +32 2 359 95 50
12
TKG FT 17 - 091113
RECIPES
Fresh Chips
•
Fresh chips are best fried in two stages.
•
Use ‘old’ potatoes (no ‘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°C,
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. Do not open the lid.
•
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 - 175°C for 4 to 5 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.
•
Place the rings separately in the frying basket and fry a few at a time.
Breaded Mushrooms
•
Frying temperature - 175°C for 4 to 5 minutes.
•
Beat 1 egg and dip the mushrooms into the egg.
•
Then coat the mushrooms with breadcrumbs.
•
Place separately into the frying basket and fry a few at a time.
Goujons of Sole
•
Frying temperature - 160°C for 3-4 minutes.
•
Cut the sole fillet into small strips. Coat the strips in some seasoned plain flour.
•
Then dip the strips into beaten egg and coat with breadcrumbs.
•
Place separately into the frying basket and fry a few at a time.
TEMPERATURE GUIDE FOR BEST RESULTS
FOOD
TEMPERATURE (°C)
MINUTES (approximately)
Breaded fillet of fish
170
6-7
Scampi 170
4-6
Chicken Breast
175
4-5
Breaded chicken pieces
170
12-15
Onion Rings
180
4
Breaded Mushrooms
180
3-4
Broccoli Fritters
185
3-4
Courgette Fritters
185
3-4
Celery in batter
180
3-4
Chips First Stage
170
8
Chips Second Stage
180
3
Assembly page 12/52
