DG 3 - Rice cooker TEAM - Free user manual and instructions

Brand	Team
Model	DG 3
Product type	Rice cooker
Capacity	1.2 L (6 cups of uncooked rice)
Dimensions (L x D x H)	25 x 25 x 30 cm
Net weight	2.5 kg
Power supply	220-240 V, 50/60 Hz
Power	500 W
Inner pot material	Non-stick
Main functions	Rice cooking, automatic keep warm
Keep warm function	Yes, automatic activation at end of cooking
Operation indicator	Cooking/keep warm light indicator
Switch	Toggle with safety lock
Included accessories	Measuring cup, rice spoon, non-stick inner pot
Safety	Automatic shut-off in case of overheating, dry cooking protection
Maintenance and cleaning	Removable inner pot, washable with soapy water; wipe exterior with a damp cloth
Spare parts and repairability	Available on request from the manufacturer; check repair eligibility
General information	User manual included; indoor use only

Frequently Asked Questions - DG 3 TEAM

How to start cooking rice with the Team DG 3 rice cooker?

Rinse the rice, place it in the inner pot with the corresponding amount of water (use the provided measuring cup). Close the lid, plug in the appliance, and press down the switch. The cooking indicator lights up. At the end of the cycle, the switch automatically toggles to the keep warm position.

What is the maximum capacity of uncooked rice?

The maximum capacity is 6 cups (approximately 1.2 L of uncooked rice). Do not exceed this volume to avoid overflow.

Does the rice cooker turn off automatically?

Yes, the appliance has an automatic shut-off: as soon as the rice is cooked, it switches to keep warm mode. It also turns off in case of overheating or dry cooking.

How to clean the non-stick inner pot?

Let the inner pot cool down, then wash it by hand with warm soapy water and a non-abrasive sponge. Rinse and dry thoroughly. Do not put it in the dishwasher.

Can I cook other foods besides rice?

This appliance is primarily designed for cooking rice. However, you can use it to steam vegetables or reheat dishes, but follow the instructions in the manual.

What to do if the rice sticks to the bottom of the inner pot?

Make sure to follow the water proportions and do not leave the rice in keep warm mode too long. If the problem persists, clean the inner pot thoroughly and check that it is not scratched.

How to prevent foam overflow?

Do not exceed the maximum capacity and rinse the rice before cooking to remove excess starch. Excess water can also cause overflow.

Does the appliance get hot on the outside?

During operation, the exterior surface may become hot. Do not touch metal parts and use the insulated handles. Keep the appliance out of reach of children.

Can I get spare parts?

Yes, you can order the inner pot, lid, or other parts from the Team after-sales service. Check the manual for references.

The indicator stays on permanently, is this normal?

After cooking, the appliance switches to keep warm mode and the corresponding indicator stays on. If the cooking indicator remains lit abnormally, unplug the appliance and contact customer service.

USER MANUAL DG 3 TEAM

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Rezeptideen Recipes Ideas Idees de Recettes Receptideeën Ideas para Recetas Ideias de Receitas Idee di Ricette

I/B Version 010613

TEAM DG 3

230 V \~ 900 W

Front cover page (first page)

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Front cover page (first page)

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Salz und Pfeffer

Vorbereitung :

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2 große Bananen

50 g Rosinen

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PARTY IDEAS AND RECIPES

MIX OF ASPARAGUSSES WITH EGGS (4 persons)

200 g green asparagus spears

200 g white asparagus spears

2 eggs

2 spoons oil

1 teaspoon vinegar

Minced chervil

Salt & Pepper

Preparation :

Arrange the asparagus spears in the steaming basket and steam them 15 minutes.

Steam the eggs 30 minutes, cool them and take off their shell.

Prepare a French dressing with the oil and the vinegar, mix into it the mashed eggs.

Arrange the spears on the boards, baste with the dressing and sprinkle with minced chervil.

Serve.

STEAM ARTICHOKES (4 persons)

4 artichokes

1 dl oil

3 spoons vinegar

2 spoons minced fines herbs

Salt & Pepper

Preparation :

Wash the artichokes, arrange them in the basket and steam them during 40 minutes.

Whisk the oil with the vinegar, salt and pepper. Add the fine herbs.

Serve artichokes warm with the French dressing.

SEE SOUP (4 persons)

200 g mussels in their shell

200 g squids

200 g fish filet

4 non shelled prawns

4 tomatoes

1 small bouquet garni

1 onion

2 cloves of garlic

1 capsicum

Juice of one lemon

150 ml dry white wine

150 ml water

Salt & Pepper

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Preparation :

Dice the tomatoes.

Mince the garlic and the onion.

Pour water, white wine and lemon juice in de rice cooker, add the bouquet garni, the tomatoes and the capsicum, salt and pepper.

Place the rice cooker in the lower basket and steam 20 minutes.

Dice the fish filets, slice the squids.

Place the fish, the squids, mussels and prawns in the other basket.

Replace the basket with the stock by the other basket with the fish, place the basket with the stock on it and steam during 25 minutes.

STUFFED TOMATOES WITH SPINACH (4 persons)

4 big tomatoes

200 g fresh spinach

1 spoon fromage blanc

1 egg

Salt & Pepper

Nutmeg

Preparation :

Steam the spinach during 10 minutes. Press and mince them.

Cut a lid on each tomato, scoop them out and salt the inner side.

Whisk the egg with the fromage blanc. Add the spinach, salt, pepper and nutmeg.

Fill the tomatoes. Place the lid on them.

Arrange the stuffed tomatoes in the basket and steam them during 20 minutes.

Serve hot.

TROUT BLUE (2 persons)

2 trout

1 lemon

Parsley

Preparation :

Scoop the trout out and wash them and place them in the basket.

Sprinkle with lemon juice and add fine minced parsley.

Steam during 20 minutes.

SALMON COOKED IN TINFOIL WITH VEGETABLES (2 persons)

2 salmon steaks

2 carrots

1 leek

12 tarragon leafs

6 spoons liquid cream

Salt & Pepper

9

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Preparation :

Slice the carrots and the white part of the leek.

Cut two large tinfoil's, arrange the vegetables on each of them, recover the salmon steaks with the tarragon.

Top each tinfoil with three spoons of cream.

Steam during 20 minutes.

BREAST OF CHICKEN WITH TOMATOES (4 persons)

4 breasts of chicken

2 tomatoes

1 clove of garlic

4 slices of Comté

800 g potatoes

1 bunch of dill

Preparation :

Dice the tomatoes, mine the dill and the garlic.

Peel and wash the potatoes, put them in the lower basket, spread the dill.

Dry the breasts of chicken, place them in the rice cooker and put the rice cooker in the upper basket.

Place the tomatoes and the garlic, then the slices of Comté on the breasts of chicken.

Steam during 35 minutes.

CARAMEL PUDDING (4 persons)

4 dl milk

200 g sugar

3 eggs

Vanilla

Preparation :

Put 100 g of sugar and a spoon water in a saucepan.

Prepare a caramel. Apply the caramel in the bottom and around the 4 ramequins.

Whisk the eggs with the rest of sugar, add the warm milk and perfume with vanilla.

Pour the cream in the ramequins and cover them with a cling film.

Steam them during 20 minutes.

Let them cool down and remove them from the mould on a board.

MIRACLE BANANAS (2 persons)

2 big bananas

50 g raisins

1 spoon Grand Marnier

1 orange

25 g caster sugar

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Preparation :

Grate the peel of the orange.

Press the juice of the orange.

Peal the bananas and cut them into two pieces.

Place them in a deep dish.

Mix the sugar with the peel of the orange, the Grand Marnier and the raisins.

Pour on the bananas, macerate 1 hour.

Butter 2 tinfoil's, place a banana on each.

Separate the juice and the raisins.

Close them and arrange them in the basket. Steam during 10 minutes.

Serve in the tinfoil's.

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QUELQUES IDÉES DE RECETTES

PANACHÉ D'ASPERGES AUX ŒUFS (4 personnes)

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Sel & Poivre

Préparation :

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Préparation :

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Préparation :

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ENKELE RECEPTIDEEËN

GEMENGD VAN ASPERGES MET EIEREN (vóór 4 personen)

200 g groene aspergestekken

200 g witte aspergestekken

2 eieren

2 lepels olie

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BUENAS IDEAS Y RECETAS

REVUELTO DE ESPARRAGOS (4 personas)

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150ml de agua

Sal y pimienta

Preparación:

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ALGUMAS RECEITAS

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I QUALCHE IDEA DI RICETTE

MISTO DI ASPARAGI ALLE UOVA (4 persone)

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