3 typical onion rings (75g**)
- Energy892kJ 213kcal11%
- Fat10.0g14%
- Saturates0.8g4%
- Sugars3.5g4%
- Salt0.40g7%
of the reference intake*
Typical values per 100g: Energy 1189kJ / 284kcal
Product Description
- Slices of onions coated in a crisp beer batter.
- Whole rings of onion in a beer batter for a crisp crunch
Information
Ingredients
Onion (43%), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Rapeseed Oil, Water, Beer (Barley), Maize Flour, Raising Agents (Sodium Carbonate, Disodium Diphosphate), Salt, Dextrose, Yeast Extract, Yeast, Flavouring, Sugar.
Allergy Information
- Contains gluten and wheat. For allergens, including cereals containing gluten, see ingredients in bold.
Cooking Instructions
Oven from frozen
Temperature: , ,
Instructions: For best results oven cook from frozen. 220°C/ Fan 200°C/ Gas 7 16-18 mins Place on in a single layer on a baking tray in the centre of a pre-heated oven for 16-18 minutes. Turn halfway through cooking. Cook from frozen 18mins
Deep Fry
Instructions: Deep fry from frozen. Fry in hot oil (190°C) for 2-3 minutes. Drain well before serving.
Cooking Precautions
- Remove all packaging.
- All appliances vary, these are guidelines only.
- Check food is piping hot throughout before serving
Produced in
the U.K.
Number of uses
3
Freezing Guidelines
- Keep Frozen at -18°C or cooler.Important: If food has thawed, do not refreeze.
Warnings
- Warning: Plastic bags can be dangerous.To avoid danger of suffocation, keep this bag away from babies and small children.
Name and address
- Tesco Stores Ltd.,
- Welwyn Garden City AL7 1GA,
- U.K.
Net Contents
300g e
Nutrition
| Typical Values | Per 100g | 3 typical onion rings (75g**) |
|---|---|---|
| Energy | 1189kJ / 284kcal | 892kJ / 213kcal |
| Fat | 13.3g | 10.0g |
| Saturates | 1.0g | 0.8g |
| Carbohydrate | 36.0g | 27.0g |
| Sugars | 4.6g | 3.5g |
| Fibre | 0.8g | 0.6g |
| Protein | 4.6g | 3.5g |
| Salt | 0.53g | 0.40g |
| *Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
Using Product Information
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