Operation Manual


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.
12 TEAM FT 11 - 050623
Assembly page 12/40
Fax [phone]
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