Filter
Top Products
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. Print only
what is inside the frame.
9 USK FT 32306 - 110127
Assembly page 9/24
Fax +32 2 359 95 50
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 355°F, place the chips in the basket and slowly lower the
basket into the oil
• For 500g of chips, fry for 8 minutes on 355°F then raise the basket.
• 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 - 350°F C for 4 to 5 minutes
• 2. 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 - 350°F 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.
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.