SC 1 - Fondue, raclette and wok appliance TEAM - Free user manual and instructions

Product type	Fondue, raclette and wok appliance
Brand	TEAM
Model	SC 1
Dimensions (L x W x H)	Approx. 30 x 30 x 25 cm
Weight	Approx. 3 kg
Power supply	220-240 V, 50/60 Hz
Power	1200 W
Main material	Plastic and metal
Fondue pot capacity	Approx. 1.5 L
Number of raclette pans	8 pans (approx.)
Wok surface	Non-stick
Functions	Fondue, raclette, wok
Temperature control	Adjustable thermostat
Number of servings	4 to 5 people
Care	Clean with a damp cloth; do not immerse the electric base
Safety	Non-slip base, overheat protection
Included accessories	Fondue pot, raclette pans, wok plate, fondue forks (approx.)
Color	White and black (approx.)
Warranty	2 years (standard)

Frequently Asked Questions - SC 1 TEAM

How to use the appliance for the first time?

Before first use, clean all accessories with soapy water. Rinse and dry thoroughly. Place the base on a stable surface and plug it in. Set the thermostat to the desired position.

What types of fondue can be prepared?

You can prepare cheese, meat or chocolate fondues. The fondue pot is compatible with all types of preparations.

How to clean the raclette pans?

The raclette pans can be washed by hand with hot water and dish soap or in the dishwasher. Dry them before storing.

Can the appliance be used without the lid?

Yes, you can use the appliance without the lid for wok or raclette preparations. The lid is useful for fondues and simmering.

Is the wok plate suitable for all types of cooking?

The wok plate is non-stick and designed for even cooking. It is ideal for searing, stir-frying and simmering.

How long to cook a roast in the slow cooker?

For a roast of 750g to 1kg, allow 8 to 10 hours on low (●) for tender cooking.

How to adjust the temperature?

Turn the thermostat knob to choose between low (●) and high (●●) settings. Low is for simmering, high for searing.

Can I put the parts in the dishwasher?

The raclette pans and fondue pot are dishwasher safe. The electric base and wok plate must be hand washed.

Where to find spare parts?

Spare parts are available on the official TEAM website or from authorized dealers. Contact customer service.

Does the appliance turn off automatically?

No, the appliance does not have an automatic shut-off. Always monitor the appliance during use and unplug it after use.

USER MANUAL SC 1 TEAM

team international

Rezeptbuch

Recipe booklet

Livret de recettes

Receptenboekje

Recetario

Libro de receitas

Libro di ricette

I/B Version

090903

TEAM SC 1

230V\~ 50Hz 200W

REZEPTE

Recipes for 4 or 5 people

Goulash

Ingredients

1kg of beef

2 onions

1 clove of garlic

6 tomatoes

2 tablespoons of flour

1 teaspoon of salt

1 teaspoon of pepper

1 tablespoon of paprika

2dl of sour cream

Dice the meat and put it into the crock of the slow cooker. Add the sliced onions and 2 tablespoons of flour. Mix in order to cover the meat with flour and onions. Add the other ingredients except for the cream. Mix all together and let cook slowly for 8 to 10 hours on ● position. Add the cream half an hour before serving.

Roast pork

Ingredients

750g - 1kg of pork roast

Salt

Pepper

Thyme

Margarine

Onions

About 300g of vegetables julienne

1dl of double cream

1 soup spoon of cornflour for sauce

Clean the meat and dry it. Sprinkle with salt, thyme and pepper. Peel the onions and cut them into quarters. Clean the vegetables julienne. Melt the margarine in a pan. Brown the roast into the margarine. Add the onions and the vegetables julienne and cook all together for 5 minutes. Take the roast and the vegetables out of the pan and place them into the crock of the slow cooker. Cook for 8 hours on ● position. Add the cream, mix it with the cornflour and a bit of water to thicken the sauce and mix it with the other ingredients. Take the meat out of the sauce and keep it warm. Strain the sauce and serve. This dish can be served with cauliflower with hollandaise sauce and potatoes.

Pork curry

Ingredients

1kg of pork (neck)

1 onion

Salt

Pepper

Vegetables julienne

40g of margarine

3 tablespoons of cream

1/4l of meat stock

Peel of a half lemon

2 tablespoon of pineapple juice

1 teaspoon of lemon juice

6

TEAM SC 1 - 090903

1 pinch of sugar
1 tablespoon of curry
2 tablespoons of cornflour
Pieces of tinned pineapple

Clean the meat and dry it. Sprinkle with salt, pepper and curry. Melt the margarine in a pan. Brown the roast into the margarine. Add the sliced of onions. Clean the vegetables julienne and put it into the crock of the slow cooker. Add the onions and the browned meat. Cook for 8 hours on ● position. Take the meat out of the crock. Pour the meat juices into the crock. Add lemon peel, pineapple juice, lemon juice, sugar and curry with cornflour and 3 soup spoons of cream and mix until the sauce is thick. Strain the sauce. Brown the pineapple pieces into butter. Serve the meat and pineapple with rice and add sauce as you please.

Bœuf Bourguignon

Ingredients

750g - 1kg of beef

Salt

Pepper

Paprika

Garlic powder

50 g of diced bacon fat

1 glass of Bourgogne

250g of button mushrooms

Chive

Clean the meat and dry it. Sprinkle it with salt, paprika and garlic and put it into the crock of the slow cooker. Add the diced bacon fat. Shut the lid and cook for 6 to 8 hours on ● position. Add the mushrooms and the wine an hour before the end of cooking time. Add the cornflour to thicken the sauce and garnish with chive before serving. Serve with pasta (tagliatelle) or potatoes.

Stroganov beef

Ingredients

50 g of margarine

300 g of onions

250 g button mushrooms

1 pinch of salt

1 teaspoon of sugar

1 tablespoon of mustard

Black pepper

750 g of beef fillet

14 of sour cream

Melt the margarine in a pan. Add the sliced onions and the mushrooms cut into thin slices. Cook for about 5 minutes. Mix salt, sugar, mustard and pepper and add the mixture into the pan. Cut the beef fillet into 1cm thick and 5cm long slices. Put the meat and the vegetables into the crock of the slow cooker and cook for 6 to 8 hours on ● position. Add the cream before serving.

7 TEAM SC 1 - 090903

Stuffed cabbage

Ingredients

1 white cabbage

750g of minced beef

250 of minced pork

2 teaspoons of salt

Milk

Pepper

Paprika

Cumin

Nutmeg

1 bread roll

2 eggs

2 onions

2 tomatoes

1dl of sour cream

1 tablespoon of corn flour for sauce

Put the cabbage into salty boiling water for about 5 minutes. Soften the bread into a bit of milk and mix it with the other ingredients and the minced meat. Detach some cabbage leaves. Prepare some meatballs and roll them into the cabbage leaves. Put the stuffed cabbage into the crock of the slow cooker. Peel the onions and cut them into halves. Do the same with the tomatoes. Put the whole into the crock of the slow cooker. (If you'd like to get a lot of sauce, add 1 to 2 cups of cabbage juices just before serving.) After 8 to 10 hours of cooking on ● position, take the cabbage out of the crock. Mix the cream and the corn flour for sauce and serve.

Roast veal

Ingredients

1kg-1.5 kg of veal roast

Thyme

Sage

Salt

Pepper

Vegetables julienne

1 onion

Double cream

1 tablespoon of corn flour for sauce

Clean the meat and dry it. Sprinkle with salt, pepper, thyme and sage. Clean the vegetables julienne. Peel and slice the onions thinly. Put the mixture into the crock of the slow cooker. Put the meat on the vegetables. Cook for 8 hours on ● position. Take the meat out of the crock and keep it hot. Add the cream to the cooking juices in the crock of the slow cooker and the corn flour to thicken the sauce. Strain the sauce before serving.

Chicken with wine

Ingredients

1 broiler fowl

Salt

Pepper

1 large onion

250g of button mushrooms

40g of margarine

1/4 of chicken stock

Juice of a 1/2 lemon

1 dl of Armagnac

40g of flour

14 I of cream

Rinse the broiler with fresh water. Dry it. Cut into 8 pieces. Add salt and pepper. Peel and slice thinly onions. Clean the mushrooms and cut them into halves. Melt the margarine in a pan. Brown each side of the meat for 5 minutes in the pan. Add the onions and wait for them to soften a bit. Then add the mushrooms. Cook and add the hot stock. Put the mixture in the crock of the slow cooker and cook for 6 to 8 hours on ● position. Flavour with the lemon juice and the Armagnac. Mix the flour with the cream and thicken the sauce with this mixture. Serve with potatoes and curly lettuce.

Fish fricassee

Ingredients

600 g of fish fillet (to choose)

40g of butter

2 to 3 tablespoons of flour

1 onion

Water

Salt

Rasped ginger

1 tablespoon of mashed tomatoes

12 cinnamon stick

Juice of a lemon

1 tablespoon of sugar

12 dl of white wine

Clean the fish and cut it into pieces. Add the lemon juice and salt. Melt the butter into a pan. Brown the thinly sliced onion into the butter. Add the flour and mix until you get a homogeneous sauce. Add the salt, ginger, 1 tablespoon of mashed tomatoes, 1 cinnamon stick, the lemon juice, the wine and 1 tablespoon of sugar. Pour the sauce into the crock of the slow cooker. Add the fish pieces. Cook for an hour and a half on ● position. Serve with potatoes and curly lettuce.

Halibut "Façon Lilloise"

Ingredients

1 onion

50g of diced bacon fat

4 halibut fillets of about 250 g

Salt

White pepper

14 of white wine

50g of mashed tomatoes

30g of flour

1dl of cream

1dl of milk

Parsley

1 stick of tarragon or 12 teaspoon of dry tarragon

Peel the onion and slice it thinly. Rinse the tarragon with water and dry it with kitchen paper and cut it into small pieces. If you use dry tarragon, crush it slightly between your fingers. Put onion, diced bacon fat and tarragon into the crock of the slow cooker. Dry the halibut fillets and add salt and pepper. Put them in the crock of the slow cooker. Add the white wine and cook for about 3 hours on ●● position. Put the fish on a preheated dish. Add the mashed tomatoes to the fish juices. Then add the flour, the cream and the milk. Flavour with salt and pepper. Pour the sauce on the fish and garnish with parsley.

FR RECETTES

14 I room

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