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

USER MANUAL SC 1 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 1/36

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.

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 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] 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 ¼ l 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. 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] 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. 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] Chicken with wine Ingredients 1 broiler fowl Salt Pepper 1 large onion 250g of button mushrooms 40g of margarine ¼ l of chicken stock Juice of a ½ lemon 1 dl of Armagnac 40g of flour ¼ l 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 ½ cinnamon stick Juice of a lemon 1 tablespoon of sugar ½ 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. 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] Halibut “Façon Lilloise” Ingredients 1 onion 50g of diced bacon fat 4 halibut fillets of about 250 g Salt White pepper ¼ of white wine 50g of mashed tomatoes 30g of flour 1dl of cream 1dl of milk Parsley 1 stick of tarragon or ½ 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. 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.

Back cover page (last page) Assembly page 36/36