Kalorik FT 26175 Manual De Instrucciones página 13

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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 340°F, place the chips in the basket and slowly lower
the basket into the oil
For 500g of chips, fry for 8 minutes on 340°F then raise the basket.
•
Set temperature on 355°F
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Wait until the temperature lights green 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 - 350°F C for 4 to 5 minutes
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2. Peel the onions and slice. Separate the slices into rings
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Dip the rings into a bowl of seasoned milk
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Then dust the rings in plain flour
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Place the rings separately in the frying basket and fry a few at a
•
time.
Breaded Mushrooms
Frying temperature - 350°F for 4 to 5 minutes
•
Beat 1 egg and dip the mushrooms into the egg
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Then coat the mushrooms with breadcrumbs
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Place separately into the frying basket and fry a few at a time.
•
Sole sticks
Frying temperature – 320°F for 3-4 minutes •
Cut the sole fillet into thin slices. Coat the slices in some seasoned
•
plain flour
Then dip the slices into beaten egg and coat with bread crumbs.
•
Place separately into the frying basket and fry a few at a time.
•
Copies of the I/B. Please reproduce them without any
changes except under special
International USA. 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.
what is inside the frame.
13
Back cover page (last page)
Assembly page 13/32
instruction from Team
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