WFD 4 - Fondue, raclette and wok appliance TEAM - Free user manual and instructions

USER MANUAL WFD 4 TEAM

Generated by Unregistered Batch DOC TO PDF Converter 2011.3.804.1511, please register! 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. Front cover page (first page) Assembly page 1/39

IMPORTANT SAFEGUARDS Please read these instructions carefully before using the appliance. Important: People (including children) who are not able to use the appliance in a safe way, due to their physical, sensorial or mental capacity or their lack of experience or knowledge, must never use the appliance except if they are supervised by a person responsible for their safety or if they previously received instructions concerning the safe use of the appliance. Close supervision is necessary to prevent children from using the appliance as a toy. Check that your mains voltage corresponds to that stated on the appliance. Never leave the appliance unsupervised when in use. Keep out of reach of children or incompetent persons. From time to time check the appliance for damages. Never use the appliance if cord or appliance show any signs of damage but have it repaired by a competent qualified electrician

Only use the appliance for domestic purposes and in the way indicated in these instructions. Never immerse the appliance in water or any other liquid for any reason whatsoever. Never place it into the dishwasher. Never use the appliance near hot surfaces. Before cleaning, always unplug the appliance from the power supply. Never use the appliance outside and always place it in a dry environment. Never use accessories which are not recommended by the producer. They could constitute a danger to the user and risk to damage the appliance. Never move the appliance by pulling the cord. Make sure the cord cannot get caught in any way. Do not wind the cord around the appliance and do not bend it. Stand the appliance on a flat surface to prevent it from falling. Wait until the appliance is completely cool before moving, cleaning or storing it. Always take the appliance by the carrying handles. Always unplug the appliance before cleaning it. Never operate the appliance without oil in it. Ensure that the oil level is always between the minimum and maximum marks inside the bowl. Never overfill as hot oil might be ejected. Never add water to your oil. It is absolutely necessary to keep this appliance clean at all times as it comes into direct contact with food. The temperature of the accessible surfaces may be very high when the appliance is in use. Be aware never to touch these hot parts. Make sure the cord never comes in contact with the hot parts of the appliance. Make sure the hot parts of the appliance are not exposed to inflammable materials, such as curtains, tablecloth, ... as a fire might occur. Never cover the appliance with any kind of material. REMARK: the fondue can reach high temperatures when in use. Oil and fat preparations might catch fire if overheated. Be extremely cautious never to leave your appliance in use for long periods. Do not forget to switch off the appliance once your preparation is ready and the fondue is no longer in use. Before pulling the mains plug, switch the temperature selector to the lowest position. Provide proper ventilation when using the appliance. Your appliance must never be switched on through an external timer or any kind of separate remote control system. 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.

Competent qualified electrician: after sales department of the producer or importer or any person who is qualified, approved and competent to perform this kind of repairs in order to avoid all danger. In any case you should return the appliance to this electrician. BEFORE USE It is necessary to clean the accessories (see “cleaning” paragraph) and to dry them. If you are sensitive to heat, the handles might feel hot. In such case, use oven cloths or another cloth to handle the accessories.

HOW TO USE THE FONDUE

This appliance can be used for oil or cheese fondue. It is delivered with 8 fondue forks, a bowl with handles and a fondue ring that allows you to put the forks in the right position and to maintain them in their position. The forks are marked with a coloured block. a) Oil fondue Advice: to avoid moving your appliance when the oil is hot, put its base on the table or other place where you are going to use it. Pour the oil in the bowl and ensure that the oil level is between the min and max levels marked on the inside bowl. Warning: failure to observe this might damage your appliance or be dangerous as you might get burned by splashing oil. Put the bowl on the base and put the fondue ring on the bowl. Plug in the base and turn the thermostat to its “Max” position to warm it up. The pilot light will come on, indicating that the appliance is switched on. Cut the meat into small equal sized pieces (2 to 3 cm) Wait until the oil has reached the desired temperature. To check if the temperature is sufficient, immerse a piece of meat into the oil. If the meat starts frying immediately, it means that the oil has reached the necessary temperature. Using the colour coded fondue forks, skewer the meat and place the fork carefully into the oil to avoid splashes. Rest the fondue forks in the slots of the ring and wait until the meat is cooked. Depending on the amount of meat that you will immerse, the oil might start boiling. If this happens, reduce the temperature by moving the thermostat towards its “Min” position. Do not cross the forks and drip the meat over the bowl before putting it on your plate. You may wish to have a range of savoury sauces to accompany your fondue. b) Cheese fondue Recipe for 4 people: 14 ozs Comté cheese, 14 ozs Beaufort cheese, 1.3lb bread (half dry), 1 teaspoon of potato starch, 1 glass of kirsch, 1 bottle of white wine, pepper. You can rub the bowl with some garlic before use. Cut the cheese and put it in the bowl. Put the bowl on the base of the appliance. Plug in the base and turn the thermostat to its “Max” position to warm it up. The pilot light will come on, indicating that the appliance is switched on. Stir regularly with a wood spoon when the cheese starts to melt and add the wine simultaneously. When you have poured half of the wine, add the kirsch and the potato starch. Pour the rest of the wine. When the mixture is melted, add salt and pepper to your taste. 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.

Fax [phone] Cut the (half dry) bread into pieces of 2 to 3 cm. Using the colour coded fondue forks, skewer the bread and place the fork carefully into the cheese. Turn the forks in the cheese so that it sticks to the bread. It is not necessary to use the fondue ring. When you remove the bread, keep turning your fork to remove the cheese strings. Regulate the temperature of the thermostat so that the cheese melts but does not boil. Clean the bowl after each use. (see "cleaning” paragraph)

Stir-frying in the wok is done quickly at a high temperature. Before using the wok, it is necessary to attach the handle to its lid. To do so, loosen the screw from the handle, insert it in the hole of the lid, from inside to outside, and tighten the handle on the outer part of the lid without forcing. Put the wok on the heating plate. Put the plug of the base of the appliance in the wall socket and heat up the heating plate by putting its thermostat in "Max" position. The pilot light will come on, indicating that the appliance is functioning. Only use a small amount of oil or fat to fry in. Stir continuously with the wood spatula or the chopsticks when cooking the ingredients. To simmer the food, put the lid on the wok and set the thermostat to the minimum setting. To remove the lid, take it by the wood handle and watch out not to get burned by the steam coming out of the wok. The appliance is delivered with a food rack that can be used to keep some ingredients warm while other ingredients are still frying. Caution: you have to remove the food rack to be able to put the lid on the wok, you cannot use both simultaneously. RECIPES Creole jambalaya Cooking time: approx. 35 minutes For 6 people: 10.5ozs long grains rice; 10.5ozs cooked ham; 10.5ozs big shrimps; 9ozs chorizo; 1 big onion; 1 stick of celery; 1capsicum; 5 tomatoes; 2 teaspoons tomato purée; 1 bunch of mixed herbs; ½ teaspoon dry oregano; 2 cloves; 1.8 pint chicken stock; white wine; chopped parsley; 1 soupspoon olive oil; salt; pepper; Cayenne pepper Cut the ham into small regular cubes. Shell the tails of the shrimps and cut them into two pieces. Then cut the chorizo into big slices. Peel and chop the onion. Cut the celery into slivers. Cut the capsicum in two pieces; deseed it and chop it roughly. Peel the tomatoes and grind them. Heat the oil in the wok, brown the onion with the ham, shrimps, chorizo and celery for 3-4 minutes. Add rice and stir with the spatula until grains become transparent. Add the capsicum, tomatoes, tomato purée, bunch of mixed herbs, oregano and chopped cloves. Salt, pepper and add 2 pinches Cayenne pepper then mix. Then pour the chicken stock and bring to the boil. Cover and allow to simmer without stirring for approximately 20 minutes. If the rice appears to dry, add 2 soupspoons white wine and stir slowly. Add parsley and adjust the dressing. Serve hot. Bamie goreng (sauté noodles) Cooking time: 20 minutes For 4 people: 9ozs noodles; ½ onion; 2 cloves of garlic; 1head of celery; 5ozs breast of chicken cut into small cubes; 150 shelled shrimps cut into small pieces; 2 soupspoons of clear soy sauce; 3 soupspoons oil; salt; pepper 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.

Fax [phone] Cook noodles in a big quantity of salted water, then strain them when they are “al dente”. During this time, heat the oil in the wok and brown the onion, garlic and fine chopped celery. Add the chicken cubes and shrimps. Stir and heat. Add noodles, sprinkle with soy sauce, salt, pepper and stir well. Serve hot. Risotto with chicken and mushrooms Cooking time: 35 minutes For 4 people: 10.5ozs cooked breast of chicken; 3.5ozs butter; 4 medium onions; 9ozs long grains rice; 7ozs mushrooms; 0.2 pint dry white wine; 0.8 pint chicken stock; 3ozs Parmesan cheese; salt; pepper. Chop the onions. Cut the mushrooms into slices. Cut the breast of chicken into small cubes. Heat the butter in the wok. Add the onions and stir for approximatively 3 minutes. Pour the rice and stir again. When the rice grains become transparent, add the mushrooms and the white wine. Do not cover and let cook until there is no more liquid. Then add the breast of chicken, stir and pour the chicken stock slowly. Salt and pepper, then allow the dish to simmer for 15-20 minutes. Add the Parmesan cheese, stir and serve. Spicy beef Marinade time: 10 minutes Cooking time: 15 minutes For 4 people: 21ozs rump steak cut into small pieces; 3 teaspoons oil; 5 small pepper Marinade: ½ tablespoons wine; 4 tablespoons soy sauce; 2 teaspoons sesame oil; ½ shallot; 1 piece of chopped ginger; 1 chopped clove of garlic Prepare the marinade in a separate dish, then add the meat and let marinate for 10 minutes. Then strain the meat and keep the marinade. Deseed the peppers and cut them into small slices. Heat the oil in the wok. Brown the meat of the marinade and strain again on the grill. Then brown peppers and add the meat and the marinade in the wok. Stir for three minutes and serve hot. Stroganof beef Cooking time: 25 minutes For 4 persons: 28ozs beef fillet; 17.5ozs onions; 3 soupspoons peanut oil; 17.5ozs mushrooms; juice of ½ lemon; 1 full teaspoon sugar; 0.5 pint cream; 1 teaspoon mustard; salt; pepper Cut the meat into small pieces. Peel the onions and cut them into slivers. Heat the oil in the wok and brown pieces of meat. When the meat is browned, place it on the grille and lower the thermostat. Place the onions and the mushrooms in the wok. Steam them for 10 minutes scraping the bottom of the wok. Then add the juice and the sugar. Salt and pepper. Stir, add the meat and pour the cream. Allow to simmer for approximately 10 minutes. Add the mustard and stir. Serve immediately. CLEANING Always unplug the appliance and let it cool down before cleaning. Clean the plastic parts of the appliance with a soft cloth Never use abrasive products. Never immerse the base into water or any other liquid. Clean the fondue bowl and the wok with soapy water and a soft cloth or sponge. If necessary, soak them in warm soapy water. Never use abrasive cleaning pads or scrapers as they might damage your appliance. Do not put any part of the appliance in the dishwasher. 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.

In order to preserve our environment and protect human health, the waste electrical and electronic equipment should be disposed of in accordance with specific rules with the implication of both suppliers and users. For this reason, as indicated by the symbol on the rating label or on the packaging, your appliance should not be disposed of as unsorted municipal waste. The user has the right to bring it to a municipal collection point performing waste recovery by means of reuse, recycling or use for other applications in accordance with the directive. 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.

Fax [phone] 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.

Fax [phone] 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.