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our PDF catalogue
COOKBOOK 2015 SUMMARY WAFFLE MAKERS p.2 Models SKUS p.4 Iron plates p.8 DEEP FRYERS p.14 Models p.18 Fritfondue p.21 STEAMER COOKERS p.22 Models p.24 Accessories p.28 50 years of passion & innovation 1958 Sébastien Frédérich Late Gautier Rouyer 1970s We set out to offer our customers exceptional products, inspired by Belgium’s culinary heritage, namely fries and waffles. Today, our products are way ahead of the competition thanks to their reliability, durability and user-friendliness. Did you know that over a million of our fifty-year old waffle maker have been sold on the Belgian market alone (a country roughly the size of New York City)? With its interchangeable hot plates, it is a unique product that makes it possible to whip up several styles of waffles (including “giant” Brussels waffles). 1985 The Swiss manufacturer Frifri, specialized in PROFESSIONAL deep fryers, creates the first cool-zone deep fryer, which was to become the benchmark technology for deep fryers. Denis Dalcq, owner of Dalcq S.A. starts to develop deep fryers with the cool zone concept for household use, based on the renowned Swiss technology Launch of the first domestic cool-zone deep fryer under the brand name Frifri and commercialised by Dalcq S.A. The new models are designed, built and assembled in Belgium in a small village close to Brussels. 1990s Strong development of the Frifri brand, which will position itself as the benchmark and clear Belgian leader in the deep fryer category. 1997 Acquisition of the products and know-how of Nova Electro International, Belgium’s top waffle-maker, by Dalcq S.A. 2000s 2011 2012 2013 Continuous improvement of the products to optimise reliability and convenience of use: 3200W power, operating panel without buttons, easy dismantling, high quality materials and components. A new management team (Gautier Rouyer and Sébastien Frédérich) comes on board with a clear ambition to further develop the product line through on-going innovation and exports to share the Belgian culinary heritage with the world. Frifri is chosen as Reader’s Digest trusted brand of Belgium, a well-deserved recognition of the quality of its products. Frifri international brand is rebaptized Croquade. Croquade is a mix of the two words “ballade” (Middle-Age song in France) and “croquant” (“crunchy” in French) to highlight the nice noisy sensation made when eating crunchy products cooked with these wonderful Belgian fryers. photo : Belga 1 The Belgian art of waffle making The art of waffle making is to produce a waffle which is uniformly baked inside and evenly coloured on both sides. Light brown will make it chewy and dark brown will make it crusty. Not as easy as it seems, for two reasons: - Heat rises which means that the upper heating element will heat toward the cover instead of the plate which will decrease its heating power. - Heat resistance is never exactly uniform depending on quality. THE CROQUADE SOLUTION Our heat resistors are made from high- quality material and have an extremely low variation level (less than 3%). Our aluminium baking plates (unchanged for 50 years) are so thick that their inertia corrects most of the temperature variation. We recommend flipping the waffle maker several times to modify the inertia point. Thanks to the quality of the materials and the unique design, which has remained unchanged for 50 years, our waffle maker is the undisputed favourite of Belgians. 2 8 Optional cast iron plates available compatible with all multex waffle makers Brussels waffle M001 Extra thin waffle M004 Kniepertje M007 Liège waffle M001 Toastie-melt-sandwich M005 Sweet stuffed waffle M008 Traditional US-style M002 Heart waffles M006 Savory stuffed waffle M008 Galette M003 Ice cream cone M007 3 WAFFLE MAKER MULTEX WA 102US This waffle maker was designed in the 50s and has required few modifications since then. The timeless model with its cast iron plates will allow you to make uniformly baked waffles. Our range of interchangeable plates will allow you to vary the pleasures and forms of waffles. 2 SKUS WITH M001 + Brussels / Liège waffle WITH M001 Brussels / Lège waffle 4 M002 Traditional US-style + M008 Stuffed waffle WAFFLE MAKER MULTEX WA 102US Pearl Belgian Heritage SKUS WITH M001 Brussels / Liège waffle + M005 Toastie-melt-sandwich 5 + M008 Stuffed waffle IRON PLATE M001 4X6 With these baking plates, you can cook two luscious Belgian specialties: the giant Brussels waffle that is served with chantilly cream, fruit and chocolate and the traditional “gaufre de Liege” with its sugar nuts. Cast-aluminum nonstick plates ensure easy, complete release and require minimal cleaning. Brussels Liège waffles Hot Brussels waffles Liège waffles UTENSILS UTENSILS - Croquade waffle iron - Croquade Giant Brussels waffle plate 4 x 6 - Croquade waffle fork - Stock pot - Croquade waffle iron - Croquade Giant Brussels waffle plate 4 x 6 - Croquade waffle fork - Stock pot INGREDIENTS INGREDIENTS - 2 cup of self-raising flour - 1 cup of milk - 1 stick (= 1/2 cup) of melted butter - 3 sachets (3tsp) of vanilla-flavoured sugar - 3 eggs - 1 pinch of salt - 7, 5 cup of flour - 1/3 l of warm milk - 2 oz of fresh yeast - 4 eggs PREPARATION - 1 tsp of salt - 2 sachets (2x tsp) of vanilla-flavoured sugar - 4.5 stick of softened butter - 21 oz pearl sugar PREPARATION Preheat the waffle iron to thermostat 7. In a dish, mix the flour and sugar. Add a little milk, mix well. Next, fold in the egg yolks, then the rest of the milk to obtain a smooth and consistent batter. Add the melted butter. Finally, carefully fold in the stiffly beaten egg whites. Cook immediately in the grid, turning the waffle iron regularly. Remove from the grid with the fork when cooked to your liking. Serve the waffles hot, dusted with icing sugar. Prepare the dough with all the ingredients except for the butter and sugar. Leave to rest for 30 min. Knead the dough, gradually adding the butter. Add the pearl sugar. Form balls of dough of around 3.5 oz. Leave to rest uncovered for 15 minutes on a floured cloth. Preheat the waffle iron to thermostat 7. Start to cook, turning the waffle iron regularly. Remove from the grid with the fork when the waffle starts to caramelise. Serve warm or cold. 6 IRON PLATE M002 4X7 For Breakfast or as sweet break, traditional waffles are always a success. Chewy or crunchy depending on your taste and filled with many different options (Jam, chocolate, sugar, ice cream), those waffles will delight all the family. Traditional US-style waffle Traditional US-style waffle UTENSILS PREPARATION - Croquade waffle iron - Croquade Traditional Belgian waffle plate 4 x 7 - Croquade waffle fork - Stock pot Preheat the waffle iron to thermostat 7. Melt the margarine or butter. Add a pinch of salt and blend in the 325 g of sugar and the 5 eggs, beaten as for an omelette. Next, blend in the 5 sachets of vanilla-flavoured sugar and the cup of water. Gradually add the flour, mixing everything well. Cook immediately, turning the waffle iron regularly. Remove from the grid with the fork when cooked to your liking INGREDIENTS - 500 g of self-raising flour - 300 g margarine or butter - 1 pinch of salt - 325 g caster sugar - 5 eggs - 5 sachets of vanilla-flavoured sugar - 1 cup of water 7 IRON PLATE M003 6x10 Galettes Les Galettes are a tradition from the West of Belgium. Those waffles are particularly sweet and match perfectly with coffee or tea due to their smaller size. Belgian secret: to make them chewy (which is better with coffee), the Belgians let them “reposer” (sleep in English) in a humid place in a basket with a towel on it…..try it, you will love it. Galettes UTENSILS PREPARATION - Croquade waffle iron - Croquade Galettes waffle plate 4 x 7 - Croquade waffle fork - Stock pot - Spatula Pour the flour into the stock pot. Make a well and place the icing sugar and the crumbled yeast into the well. Pour in the warm water, mix, cover up and leave to rest for around 15 minutes. Break the eggs and incorporate them into the mixture with the margarine or softened but not melted butter. Add the salt. Knead everything well, cover up and leave to rise until doubled in volume (between 60 and 90 minutes). Finally, fold in the icing sugar using a spatula. Preheat the waffle iron to thermostat 7. Cook, turning the waffle iron regularly. Remove from the grid with the fork when cooked to your liking. INGREDIENTS - 7.6 cup of flour - 1 tbsp. of icing sugar - 2 oz of fresh yeast - 4,5 stick margarine or butter - 6 eggs - 1 cup of warm water or milk - 1 pinch of salt - Caster sugar according to taste (4 cup to 5 cup) 8 IRON PLATE M004 16x28 Extra thin waffle The traditional ‘gaufrettes’ (Extra thin waffles) is a tradition from the North of France and some places in Belgium. They are generally filled with vanilla cream (or Honey) in between two gaufrettes. Do not eat them right behind the waffle iron as the filling will make them very chewy and delicious. Extra thin waffle UTENSILS - Croquade waffle iron - Croquade Extra thin waffle plate 16x28 - Croquade waffle fork - Stock pot INGREDIENTS - 2 cup of flour - 1 cup of sugar - 3 eggs - 2 stick of butter - 2 sachets (2 tsp) of vanilla-flavoured sugar - 1 pinch of salt PREPARATION Beat the whole eggs with the sugar until you get a consistent mass. Add the salt, the vanilla-flavoured sugar and the melted butter (at low temperature). Next, fold in the flour bit by bit until you get a soft mixture that is not runny. Preheat the waffle iron to thermostat 7. Cook, turning the waffle iron regularly. If the galettes crack on cooking, add a little flour. Remove from the grid with the fork when cooked to your liking. Roll the galettes using a spatula handle and work quickly as soon as you take the galettes out of the waffle iron. Fill with butter cream, vanilla cream or chocolate cream. You can also eat them as they are. 9 IRON PLATE M005 Croque Melted cheese with a pineapple slice on ham between two slice of bread. This is the traditional Croque Monsieur. For a croque madame, put an egg on top. Delicious! Italian croque monsieur Italian croque monsieur (toasted cheese and ham sandwich) UTENSILS - Croquade waffle iron - Croquade Croque monsieur and toast waffle plate - Plate - Knife INGREDIENTS - 4 slices of sandwich loaf - Butter - 4.4 oz of mozzarella - 4 slices of Parma ham - 1 tomato - Thyme - Pepper PREPARATION Butter the slices of bread and cut off the crusts. Cut the mozzarella into thin slices. Place these onto 2 of the 4 slices of bread. Apportion the 4 slices of Parma ham over the mozzarella. Slice the tomato thinly and place the slices on top of the Parma ham. Add another layer with the remaining mozzarella, ham and tomato. Season with pepper and sprinkle with thyme. Place the other 2 slices of bread on top, butter side down. Preheat the waffle iron to thermostat 7. Cook for 3 minutes on each side, pressing down lightly. Remove from the grid when cooked to your liking. 10 IRON PLATE M006 Heart Heart waffles The Heart waffles allows to share them more easily with friends and, then, there’s also a romantic side to this heart-warming shape, for the harsh winters up north. The heart waffles will be kid’s best friend as the small format is particularly well designed for their little hands. Cast-aluminum nonstick plates ensure easy, complete release and require minimal cleaning. Waffle UTENSILS - Croquade waffle iron - Croquade Heart waffle plate - Croquade waffle fork - Stock pot INGREDIENTS - 4 eggs - ½ or 1 cup sugar - 2 cup of milk - 3 cup flour - ½ tsp. of salt - 1 tbsp. of melted butter PREPARATION Mix all the ingredients one by one, adding the milk last and ensuring there are no lumps. Preheat the waffle iron to thermostat 7, using the heart-shaped plate. When the waffle iron is hot, place on it a big ball of dough so that it covers the whole plate. Cook, turning the waffle iron regularly. Remove from the grid with the fork when cooked to your liking. 11 IRON PLATE M007 Cone We all now what is ice cream cone….but do you know hom taste a home made one…. Ice cream cone making could be very fun with Children by dipping the edge of the cone (or the full cone) into chocolate. You can also put decoration on the melted chocolate (nuts, almonds, …) Ice cream waffle cone Ice cream waffle cone UTENSILS PREPARATION - Croquade waffle iron - Croquade Ice cream waffle Cone plate - Croquade waffle fork - Stock pot Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed. Before you begin to cook you need to shape aluminum foil to a cone. Preheat the waffle maker to thermostat 7. Cook, turning the waffle iron regularly. Remove from the grid with the fork when cooked to your liking. Be ready to roll right after this come out of the waffle maker and to press firmly on outside seam of cone to seal. That’s when they’ll be the most pliable. If you wait to long even two minutes, they will be impossible to shape them to the mold. Please be careful do not burn yourself. INGREDIENTS 2 eggs ½ cup white sugar ¼ cup butter, metled and cooled 3 tbsb milk ½ tsp vanilla extract 1/3 cup all-purpose floor 1/8 teaspoon salt 3tbsp vegetable oil, or as needed 12 IRON PLATE M008 Fruits Stuffed waffle The chef’s favorite waffle as this allow you to explore your creativity. Stuffed waffles can be stuffed with anything both sweet and savory. From the simple cheese and ham stuffed waffle to a complex goat cheese, bacon, and lettuce….create your own stuffed waffle. You can consult internet, there are plenty of creative options. Our chef’s favorite: peers and chocolate stuffed waffle (full chocolate is too much but peer will cut the chocolate). A B Stuffed waffle C UTENSILS PREPARATION - Croquade waffle iron - Croquade Stuffed waffle (Fruits) plate - Croquade waffle fork - Stewpot Mix 7,2 cups of flour with the fresh yeast, the egg and the milk during 5 minutes. Add the melted butter, the sugar and the salt. Mix everything together during 4 minutes. Cover up and leave to rise during 25 minutes in a floured bowl. INGREDIENTS - 7.2 cups + 0.9 cup of flour - 3oz of fresh yeast - 1 egg - 2 cups + 1/3 of milk - 1 + ¼ cup magarine or butter - ½ cup of caster sugar - 3tsp of salt - felling of your choice (fruit compote with pieces, chocolate chips…) A. Split the mixture and form balls of dough of around +/-3oz B. Display the dough ball over a floured working schedule to make a rectangle the breadth of which will be the length of the waffle. C. Spread with butter the edges and dispose the felling of your choice. D. Cover with the batter E. Cook your preparation and turn the waffle maker regularly. F. Remove from the stuffed waffle with the fork as soon as it is cooked to your liking. 13 D E Belgium, the real home of the French fries A LOVE STORY “French” fries, chips, or frites – are Belgian! Made with Belgian Bintje potatoes, cooked twice and served in a paper cone with a side portion of mayonnaise – what a treat! You’ll find more than 4,000 ”fritkots”, outdoor vendors of Belgian fries, throughout Belgium. Whether enjoyed at a three-star Michelin restaurant or on a street corner, this Belgian specialty is not to be missed! “French Fries” WHAT’S IN A NAME? Belgian Fries are part of Belgium’s culinary and cultural heritage. And yet, the funny thing is that everywhere around the world they are known as “French fries”. One possible explanation of this paradox is that, during World War I, the English soldiers were not always aware of exactly where their trenches were located and thought they were in France, since the locals (in South Belgium) were speaking French. So the dishes the Belgians served instantly becam ‘French’ and that’s how the soldiers introduced them when they returned home after the war. 14 A WELL-DESIGNED FRYER IN STAINLESS STEEL The quality of the bowl of your deep fryer is the most important technical feature for your health. Frifri uses only stainless steel, known as “SS 304”, which is also used in the catering industry. The benefits of this SS 304 are manifold: - Due its noble character, there is no exchange of material between the steel and the food. These contacts can be carcinogenic. -T he polished finish of our stainless steel allows easier cleaning, as bad quality stainless steel is rougher and allows impurities to become attached to the material. DID YOU KNOW? Stainless steel is an alloy of iron and carbon to which chromium has been added which, in sufficient quantity, forms a protective layer on the surface to prevent oxidation. MOST TRUSTED BRAND In Belgium, Croquade is better known as “Frifri”, which has been chosen by the well-known company Reader’s Digest as the “Most Trusted Brand” 2012 and 2013 for fryers. A recognition for all quality efforts invested for more than 50 years is these products! 15 A WELL-DESIGNED FRYER ECONOMICAL AND HEALTHY THANKS TO THE COOL ZONE In conventional fryers, the bowl heats the oil in which the food is then cooked. Fryers with the cold zone system maintain the lower part of the bowl at a lower temperature. The particles that escape from the food during cooking fall into this cold zone and thus avoid altering the oil through decomposition as a result of repeated use. This technique has two advantages: the user does not find burnt food that is bad for their health in the basket and can wait longer before replacing the cooking oil. 180°C 60°C EASY CLEANING Fryers can be completely dismantled in only 5 seconds for easy cleaning! All parts except the heating element are dishwasher-safe. 16 The secret of how to bake the fries 1 2 Wash the fries twice in hot water. 3 Dry the fries in a kitchen towel Rise them in cold water. This will help remove the excess starch from the potatoes and keep them from oxidizing. We want to fry the fries twice: once at a lower temperature, so that the inside of the potato gets cooked; and then a second time at a higher temperature, which is when the fries turn golden brown and crispy. 4 5 6 7 8 9 10 11 Set the thermostat on the fryer to 170°C. Wait for the light to go out. Slowly immerse the fries in the oil in the fryer. Cook the potatoes in the oil for a few minutes till the lamp goes on again (that means that the fries did cool down the oil and that the thermostat is on to heat again the oil to bring back the temperature to 170°C) Take the fries out on the hook of the stainless bowl. Set the thermostat on the fryer to 190°C. Wait for the light to go out (which means the oil really reached 190°C). Once the light is out, re-immerse the fries for 1-3 minutes or until the fries are golden brown and crispy. Drain on clean paper, then salt and serve right away. Belgian secret: cooking time will depend on the nature of the potato and nature of oil but respecting the light “code” will make it a success. Belgian second secret: nature of oil is critical to have a perfect result. Do not use cheap oil. For frozen fries, low price fries will contain a lot of water (water cost less than potato in the bag for a given weight). Water is the enemy of fries as it makes them less crunchy and will require you to change your oil more often. 17 OUR DEEP FRYER PRODUCT LINE RECTANGULAR 1905B (3,5L) - 1948B (4,5L) 1900 (2L) 1905 (3,5L) - 1948 (4,5L) 1905A (3,5L) - 1948A(4,5L) 5828 (3,5L) - 5848 (4,5L) 1905R (3,5L) ROUND PRESTIGE (3,5L) 1518 (3L) DOUBLE 1968 (2X3,5L) 1998 (2X4,5L) 18 1528 (4L) 2 3 10 Ro Re 2000 3200 P M A 2,5 3 3,5 PERSONS kg of FRIES VOLUME (L) MATERIAL POWER (W)* SHAPE WARARNTY (year) WEIGHT (Kg) DIMENSIONS (cm) EAN MODEL OUR DEEP FRYER PRODUCT LINE 4 4,5 0,6 1 1,5 1518 5412144151824 32*28*27 2,8 • • • • 1528 5412144152838 36*30*27 3,1 • • • • 1900 5412144190007 35*22*27 2,9 • • 1905 5412144190519 35*28*27 3,2 • • • • • • • 1905B 5412144190731 35*28*27 3,2 • • • • • • • 1905A 5412144190878 35*28*27 3,2 • • • • • • • 1905R 5412144192018 35*28*27 3,2 • • • • • • • 1948 5412144194876 39*29*27 3,5 • • • • • • • 1948B 5412144194913 39*29*27 3,5 • • • • • • • 5828 5412144582833 35*28*27 2,6 • • • • 5848 5412144584844 39*29*27 2,8 • • • • • 36*31*27 3,6 • • • • • • • •• •• •• Prestige 5412144193862 • • 1968 5412144196849 35*45*27 5,8 • • • • 1998 5412144199826 37*52*27 6,5 • • • • Ro = Round / Re = Rectangular P = Plastic / M = Metal =/ A = Alu *Available in 1600W for US 19 • 2 3-4 4-5 5-6 • • • • • • • • • • •• • • • •• • •• WHY ARE OUR DEEP FRYER EXCEPTIONAL Perfect temperature cuve: with its power, unique design of the heating element and the precision of our thermostat, the fries are baked to perfection in a two bath cooking method. Reliability: our fryers are made to last and we offer a very long warranty in Velgium to demonstrate their reliability. Our secret is simple: the same suppliers of spare parts for almost 25 years without exception. Easiness to clean: dismantling our fryer could be done in 3 sec and all the spare parts (except the heating element) are dish washer safe. The fact that we are using professional grade stainless steel makes it also easier to clean as the surface is fully flat. Our heating element also makes the difference here with no apparent button on which spits of oil can go under and no marking that can be erased. Food contact approved: unlike far east products, our stainless steel is professional grade (304) meaning that there is no exchange of material with the food. DID YOU KNOW? Best fries should be cooked in round deep fryer To ensure a perfect uniform cooking, the basket needs to be moved during the cooking to make sure all the fry are cooked evenly. Following the Belgian tradition, the way to do so is grab the handle of the basket and to move the basket right to left during the second frying bath it is called ‘travailler la frite’ in French which means ‘work the fries’. This could only be done in a round deep fryer. Best fries are cooked WITHOUT cover The traditional way to cook the fries in Belgium is with the deep fryer outside or below the kitchen extraction fan but WITHOUT cover. The reasons are : - The cover will prevent the water to go out and will bring the water back on the fries which will make them less crusty… .unacceptable for any Belgian. - More water in the oil means also that the lifetime of the oil is much shorter. 20 FRITFONDUE The fritfondue combines two functions, with its 1600W, it is a very powerfull fondue that will bake perfectly your food whether you use it as cheese, oil, chinese or chocolate fondue. It is also a small fryer that can be used to bake fries in small quantities but more importantly that can fry all other ingredients. Thanks to its small size, the device is very convenient but the most convenient feature is the detachable stainless bowl that can be cleaned easily into the dishwasher. 21 Real Taste Real Health Steam cooking is considered by all professionales as the healthiest cooking method along with Stir frying, broiling and pressure cooking. As Western Europe, Chinese tradition also include this healthy way of cooking. Steaming presents the following benefits: - Uniform cooking inside and outside the product - No fat used - Low temp steaming is ideal for avoiding boiling water inside the food which is particularly interesting to keep more vitamins and nutrients 22 THE STEAMER COOKER FROM STARTER TO DESERT A UNIQUE DOUBLE WALL SYSTEM - UNIFORMITY OF THE STEAM at all level of the appliance (like in an oven) - INTENSE STEAM GENERATION (50gr/min): your dishes will be cooked FASTER and you can cook several dishes at the same time MULTIFUNCTION - SLOW COOKING (80°C) special position for low temperature recipes - function TO KEEP THE DISHES HOT at 60°C -Y OGURT MAKER (40°C) with the BAIN-MARIE (optional on some packages) USER FRIENDLY The baskets/levels are separated and can slide horizontally, you only need one hand to make them move EXTENDED ACCESSORY PRODUCT LINE Porcelaine, bain-marie, Organic juice collector… UNIQUE LARGE VOLUME 5 BASKETS can be simultaneously on the machine FOR A TOTAL OF 28L VOLUME EXTENDED WARRANTY -M ADE IN BELGIUM: highest quality materials (18/10 Stainless steel, Tritan heighter) to guarantee a exceptional finishing of our products and to guarantee a healthy cooking of your food - 5 YEAR WARRANTY 5 warranty POWER 1700 W AUTONOMY: 2H TIMER BEEPER BPA FREE MACHINE year 23 STEAMER COOKER The Nutri Steam is the ideal model for all who wants to start in the world of steaming. It is an extremely versatile, user friendly appliance that will delight your senses palace with its healthy and tasty dishes. Three temperature positions, high modularity and its intense and continued generation of steam will guarantee optimal results for all types of steamed dishes. x 2 x 2 1 heated stainless steel tank 18/10 2 raisers in Tritan 2 stainless steel 18/10 perforated baskets 65mm 1 cookbook 2 heat resistant oven gloves 1 Terrine 0,6L Revol® 24 1 stainless steel 18/10 (food) separator 1 tempered glass cooking lid STEAMER COOKER The Integral combines all the benefits of Nutri Steam toward mastering steam cooking. The egg cooker will allow you to keep eggs following your taste for several hours; the service tray will greatly simplify serving the dishes; the bain-marie will allow you to perform numerous delicious recipes including yoghurt and finally the two stainless bowls will not only allow you to decorate your dishes with delicious sauces but also to cook rice. The porcelain bowl of 1L will become your best asset to make several types of chocolate cake. x 2 x 2 1 heated stainless steel tank 18/10 2 raisers in Tritan 2 stainless steel 18/10 perforated baskets 65mm 1 cookbook 2 heat resistant oven gloves 1 Terrine 1L Revol® 1 service tray in stainless steel 18/10 2 saucepans in stainless steel 18/10 1 bain-marie 40 mm 25 1 stainless steel 18/10 (food) separator 1 stainless steel 18/10 Eggs cooker 1 tempered glass cooking lid STEAMER COOKER Bio Pure is THE essential model for anyone who cooks organic vegetables and wishes to collect all the cooking juice full of vitamins and nutrients. This iconic appliance is the most sold item as the accessories included offers a very strong package. “Must have” for most of the fans of steam cooking, it is mostly much cheaper and at least equally efficient as a steam oven. x3 x 2 1 heated stainless steel tank 18/10 3 raisers in Tritan 2 stainless steel 18/10 perforated baskets 65mm 1 cookbook 2 heat resistant oven gloves 1 Terrine 1L Revol® 1 service tray in stainless steel 18/10 2 saucepans in stainless steel 18/10 1 bain-marie 60 mm 26 x 3 3 stainless steel 18/10 (food) separators 1 tempered glass cooking lid 1 stainless steel 18/10 Eggs cooker 1 organic juice collector in stainless steel STEAMER COOKER PRODUCT LINE x 2 1 heated stainless steel tank 2 rehausses en Tritan® x 2 1 heated stainless steel tank x 2 2 raisers in Tritan® x 2 65 mm x 3 1 heated stainless steel tank x 2 65 mm 3 raisers in Tritan® x 2 x 3 65 mm 2 stainless steel perforated baskets 1 stainless steel (food) separator 2 stainless steel perforated baskets 2 stainless steel (food) separators 2 stainless steel perforated baskets 3 stainless steel (food) separators 1 tempered glass cooking lid 1 cookbook 1 tempered glass cooking lid 1 cookbook 1 tempered glass cooking lid 1 cookbook 2 heat resistant oven gloves 1 Revol® terrine 2 heat resistant oven gloves 1 Revol® terrine 2 heat resistant oven gloves 1 Revol® terrine 1 service tray in stainless steel 2 saucepans in stainless steel 1 service tray in stainless steel 2 saucepans in stainless steel 1 stainless steel Eggs cooker 1 bain-marie 1 stainless steel Eggs cooker 1 bain-marie 0,6 L 1 L 1 L 40 mm 60 mm 1 organic juice collector in stainless steel 27 ACCESSORIES Comfort set perforated basket GN1/2 65 mm with raiser in Tritan Terrine 1L including lid/tray Bain-marie 20 mm Service tray GN 1/2 Bain-marie 40 mm Storage Lid Bain-marie 65 mm Cooking Lid Set of 2 saucespans Raiser in Tritan GN 1/2 Temperated cooking lid Stainless eggs (15 eggs) glass Organic juice collector Gastronorm 1/2 steel cooker Aspargus cooker Terrine 0,6L including lid/tray Set of 2 separators GN 1/2 28 CONTACT AND INFORMATIONS DALCQ s.a. 7, Rue de la Bruyère 1350 Orp-Jauche BELGIUM [email protected] DALCQ USA Inc. Canal Landing Court 32 Rehoboth DE 19971 USA [email protected]