DG 4 - Rice cooker TEAM - Free user manual and instructions
Find the device manual for free DG 4 TEAM in PDF.
| Product type | Rice cooker and steamer |
| Brand | Team |
| Model | DG 4 |
| Rice bowl capacity | Approximately 1.8 L |
| Power | 700 W |
| Power supply | 220-240 V, 50/60 Hz |
| Dimensions (L x W x H) | 27 x 24 x 25 cm |
| Weight | 2.5 kg |
| Bowl material | Stainless steel |
| Body material | Heat-resistant plastic |
| Number of steamer baskets | 2 (upper and lower) |
| Main functions | Rice cooking, steaming, reheating |
| Included accessories | Rice bowl, steamer basket, glass lid, measuring spoon |
| Care and cleaning | Clean accessories with a soft sponge and soapy water. Do not immerse the body. |
| Safety | Automatic shut-off at end of cooking, overheating protection |
| Spare parts and repairability | The rice bowl and steamer basket are replaceable. Contact customer service for spare parts. |
| General information | Manual available in several languages. Secure payment, fast delivery. |
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USER MANUAL DG 4 TEAM
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natural_image
Black-and-white photo of a woven basket filled with fresh vegetables (no text or symbols visible)
Rezeptideen
Recipes Ideas
Idees de Recettes
Receptideeën
Ideas para Recetas
Ideias de Receitas
Idee di Ricette

I/B Version
010706
TEAM DG 4
230 V \~ 650 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
I 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
I 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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Voorbereiding :
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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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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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Preparazione :
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