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

The Swiss manufacturer Frifri, specialized 1958 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 Late to develop deep fryers with the cool zone Sébastien Frédérich Gautier Rouyer 1970s concept for household use, based on the renowned Swiss technology

Launch of the first domestic cool-zone deep We set out to offer our cus- 1985 fryer under the brand name Frifri and com- mercialised by Dalcq S.A. The new models tomers exceptional products, are designed, built and assembled in Bel- inspired by Belgium’s culinary gium in a small village close to Brussels.

heritage, namely fries and waffles. To- Strong development of the Frifri brand, which day, our products are way ahead of the 1990s will position itself as the benchmark and clear competition thanks to their reliability, Belgian leader in the deep fryer category. durability and user-friendliness. Did Acquisition of the products and know-how 1997 of Nova Electro International, Belgium’s you know that over a million of our fif- top waffle-maker, by Dalcq S.A. ty-year old waffle maker have been sold Continuous improvement of the products on the Belgian market alone (a country 2000s to optimise reliability and convenience of roughly the size of New York City)? use: 3200W power, operating panel wit- hout buttons, easy dismantling, high qua- With its interchangeable hot plates, it lity materials and components. is a unique product that makes it pos- A new management team (Gautier Rouyer sible to whip up several styles of 2011 and Sébastien Frédérich) comes on board waffles (including “giant” Brussels with a clear ambition to further develop the product line through on-going innova- waffles). tion and exports to share the Belgian culi- nary heritage with the world.

Frifri is chosen as Reader’s Digest trusted 2012 brand of Belgium, a well-deserved reco- gnition of the quality of its products.

Frifri international brand is rebaptized 2013 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 sensa- tion 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 The Belgian art of waffle making

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 + M002

Brussels / Liège waffle Traditional US-style

WITH M001 + M008

Brussels / Lège waffle Stuffed waffle

4 WAFFLE MAKER MULTEX WA 102US Belgian Heritage Pearl

SKUS

WITH M001 + M005 + M008

Brussels / Liège waffle Toastie-melt-sandwich Stuffed waffle

5 IRON PLATE M001 4X6 Brussels Liège With these baking plates, you can cook two luscious waffles Belgian specialties: the giant Brussels waffle that is served with chantilly cream, fruit and chocolate and the tradi- tional “gaufre de Liege” with its sugar nuts. Cast-alumi- num nonstick plates ensure easy, complete release and require minimal cleaning.

Hot Brussels waffles Liège waffles UTENSILS UTENSILS - Croquade waffle iron - Croquade waffle iron - Croquade Giant Brussels waffle plate 4 x 6 - Croquade Giant Brussels waffle plate 4 x 6 - Croquade waffle fork - Croquade waffle fork - Stock pot - Stock pot INGREDIENTS INGREDIENTS - 2 cup of self-raising flour - 7, 5 cup of flour - 1 tsp of salt - 1 cup of milk - 1/3 l of warm milk - 2 sachets (2x tsp) of vanilla-flavoured sugar - 1 stick (= 1/2 cup) of melted butter - 2 oz of fresh yeast - 4.5 stick of softened butter - 3 sachets (3tsp) of vanilla-flavoured sugar - 4 eggs - 21 oz pearl sugar - 3 eggs - 1 pinch of salt PREPARATION PREPARATION Preheat the waffle iron to thermostat 7. Prepare the dough with all the ingredients except for the butter and sugar. In a dish, mix the flour and sugar. Leave to rest for 30 min. Add a little milk, mix well. Knead the dough, gradually adding the butter. Next, fold in the egg yolks, then the rest of the milk to obtain a smooth Add the pearl sugar. and consistent batter. Form balls of dough of around 3.5 oz. Add the melted butter. Leave to rest uncovered for 15 minutes on a floured cloth. Finally, carefully fold in the stiffly beaten egg whites. Preheat the waffle iron to thermostat 7. Cook immediately in the grid, turning the waffle iron regularly. Start to cook, turning the waffle iron regularly. Remove from the grid with the fork when cooked to your liking. Remove from the grid with the fork when the waffle starts to caramelise. Serve the waffles hot, dusted with icing sugar. Serve warm or cold.

6 IRON PLATE M002 4X7 Traditional US-style For Breakfast or as sweet waffle break, traditional waffles are always a success. Chewy or crunchy depending on your taste and filled with many different options (Jam, cho- colate, sugar, ice cream), those waffles will delight all the family.

Traditional US-style waffle UTENSILS PREPARATION - Croquade waffle iron Preheat the waffle iron to thermostat 7. - Croquade Traditional Belgian waffle plate 4 x 7 Melt the margarine or butter. - Croquade waffle fork Add a pinch of salt and blend in the 325 g of sugar and the 5 eggs, beaten - Stock pot as for an omelette. Next, blend in the 5 sachets of vanilla-flavoured sugar and the cup of water. INGREDIENTS Gradually add the flour, mixing everything well. - 500 g of self-raising flour Cook immediately, turning the waffle iron regularly. - 300 g margarine or butter Remove from the grid with the fork when cooked to your liking - 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 particular- ly 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 Pour the flour into the stock pot. - Croquade Galettes waffle plate4 x 7 Make a well and place the icing sugar and the crumbled yeast into the well. - Croquade waffle fork Pour in the warm water, mix, cover up and leave to rest for around 15 minutes. - Stock pot Break the eggs and incorporate them into the mixture with the margarine or - Spatula softened but not melted butter. Add the salt. INGREDIENTS Knead everything well, cover up and leave to rise until doubled in volume - 7.6 cup of flour (between 60 and 90 minutes). - 1 tbsp. of icing sugar Finally, fold in the icing sugar using a spatula. - 2 oz of fresh yeast Preheat the waffle iron to thermostat 7. - 4,5 stick margarine or butter Cook, turning the waffle iron regularly. - 6 eggs Remove from the grid with the fork when cooked to your liking. - 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 tradi- tion 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 PREPARATION - Croquade waffle iron Beat the whole eggs with the sugar until you get a consistent mass. - Croquade Extra thin waffle plate16x28 Add the salt, the vanilla-flavoured sugar and the melted butter - Croquade waffle fork (at low temperature). - Stock pot 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. INGREDIENTS Cook, turning the waffle iron regularly. - 2 cup of flour If the galettes crack on cooking, add a little flour. - 1 cup of sugar Remove from the grid with the fork when cooked to your liking. - 3 eggs Roll the galettes using a spatula handle and work quickly as soon as you - 2 stick of butter take the galettes out of the waffle iron. - 2 sachets (2 tsp) of vanilla-flavoured sugar Fill with butter cream, vanilla cream or chocolate cream. You can also eat - 1 pinch of salt them as they are.

9 IRON PLATE M005 Croque Italian croque Melted cheese with a pi- monsieur neapple 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 (toasted cheese and ham sandwich) UTENSILS PREPARATION - Croquade waffle iron Butter the slices of bread and cut off the crusts. - Croquade Croque monsieur and toast waffle plate Cut the mozzarella into thin slices. Place these onto 2 of - Plate the 4 slices of bread. - Knife Apportion the 4 slices of Parma ham over the mozzarella. Slice the tomato thinly and place the slices on top of the Parma ham. INGREDIENTS Add another layer with the remaining mozzarella, ham and tomato. - 4 slices of sandwich loaf Season with pepper and sprinkle with thyme. - Butter Place the other 2 slices of bread on top, butter side down. - 4.4 oz of mozzarella Preheat the waffle iron to thermostat 7. - 4 slices of Parma ham Cook for 3 minutes on each side, pressing down lightly. - 1 tomato Remove from the grid when cooked to your liking. - Thyme - Pepper

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 litt- le hands. Cast-aluminum nonstick plates ensure easy, complete release and require minimal cleaning.

Waffle UTENSILS PREPARATION - Croquade waffle iron Mix all the ingredients one by one, adding the milk last and ensuring - Croquade Heart waffle plate there are no lumps. - Croquade waffle fork Preheat the waffle iron to thermostat 7, using the heart-shaped plate. - Stock pot When the waffle iron is hot, place on it a big ball of dough so that it covers the whole plate. INGREDIENTS Cook, turning the waffle iron regularly. - 4 eggs Remove from the grid with the fork when cooked to your liking. - ½ or 1 cup sugar - 2 cup of milk - 3 cup flour - ½ tsp. of salt - 1 tbsp. of melted butter

11 IRON PLATE M007 Cone Ice cream waffle We all now what is ice cream cone 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 choco- late. You can also put deco- ration on the melted choco- late (nuts, almonds, …)

Ice cream waffle cone UTENSILS PREPARATION - Croquade waffle iron Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the - Croquade Ice cream waffleCone plate butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. - Croquade waffle fork The batter should be thin; you can stir in more milk if needed. - Stock pot Before you begin to cook you need to shape aluminum foil to a cone. Preheat the waffle maker to thermostat 7. INGREDIENTS Cook, turning the waffle iron regularly. 2 eggs Remove from the grid with the fork when cooked to your liking. ½ cup white sugar Be ready to roll right after this come out of the waffle maker and to press fir- ¼ cup butter, metled and cooled mly on outside seam of cone to seal. That’s when they’ll be the most pliable. 3 tbsb milk If you wait to long even two minutes, they will be impossible to shape them ½ tsp vanilla extract to the mold. Please be careful do not burn yourself. 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 let- tuce….create your own stuf- fed 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 Mix 7,2 cups of flour with the fresh yeast, the egg and the milk - Croquade Stuffed waffle (Fruits) plate during 5 minutes. - Croquade waffle fork Add the melted butter, the sugar and the salt. Mix everything - Stewpot 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 A. Split the mixture and form balls of dough of around +/-3oz D - 3oz of fresh yeast B. Display the dough ball over a floured working schedule to make - 1 egg a rectangle the breadth of which will be the length of the waffle. - 2 cups + 1/3 of milk C. Spread with butter the edges and dispose the felling of your choice. - 1 + ¼ cup magarine or butter D. Cover with the batter - ½ cup of caster sugar - 3tsp of salt E. Cook your preparation and turn the waffle maker regularly. - felling of your choice (fruit compote F. Remove from the stuffed waffle with the fork as soon as it is with pieces, chocolate chips…) cooked to your liking. E

13 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. - The 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 Wash the fries twice in hot water. Rise them in cold water. This will help remove the excess starch from the potatoes and 2 keep them from oxidizing. 3 Dry the fries in a kitchen towel 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 Set the thermostat on the fryer to 170°C. 5 Wait for the light to go out. 6 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 7 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) 8 Take the fries out on the hook of the stainless bowl. 9 Set the thermostat on the fryer to 190°C. 10 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 11 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) 1528 (4L) DOUBLE

1968 (2X3,5L) 1998 (2X4,5L)

18 OUR DEEP FRYER PRODUCT LINE (cm) (year) (L) (Kg) (W)* ERIAL MODEL EAN DIMENSIONS WEIGHT WARARNTY SHAPE POWER MAT VOLUME kg of FRIES PERSONS

2 3 10 Ro Re 2000 3200 P M A 2,5 3 3,5 4 4,5 0,6 1 1,5 2 3-4 4-5 5-6

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 • • • • • • • •

Prestige 5412144193862 36*31*27 3,6 • • • • • • •

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 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 mo- ved 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… .unaccep- table 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 fon- due. It is also a small fryer that can be used to bake fries in small quantities but more im- portantly that can fry all other ingredients. Thanks to its small size, the device is very conve- nient but the most convenient feature is the detachable stain- less 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 - YOGURT 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 - MADE 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

POWER 1700 W AUTONOMY: 2H 5year TIMER warranty BEEPER BPA FREE MACHINE

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 ap- pliance that will delight your senses palace with its healthy and tasty dishes.

Three temperature positions, high modula- rity 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 2 raisers 2 stainless steel 18/10 1 stainless steel 18/10 1 tempered glass tank 18/10 in Tritan perforated baskets 65mm (food) separator cooking lid

1 cookbook 2 heat resistant oven 1 Terrine 0,6L gloves Revol®

24 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 ser- vice tray will greatly simplify serving the di- shes; the bain-marie will allow you to perform numerous delicious recipes including yoghurt and finally the twostainless bowls will not only allow you to decorate your dishes with deli- cious 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 2 raisers 2 stainless steel 18/10 1 stainless steel 18/10 1 tempered glass steel tank 18/10 in Tritan perforated baskets 65mm (food) separator cooking lid

1 cookbook 2 heat resistant oven 1 Terrine 1L gloves Revol®

1 service tray 2 saucepans 1 bain-marie 1 stainless steel 18/10 in stainless steel 18/10 in stainless steel 18/10 40 mm Eggs cooker

25 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 x 3 1 heated stainless 3 raisers 2 stainless steel 18/10 3 stainless steel 18/10 1 tempered glass steel tank 18/10 in Tritan perforated baskets 65mm (food) separators cooking lid

1 cookbook 2 heat resistant oven 1 Terrine 1L gloves Revol®

1 service tray 2 saucepans 1 bain-marie 1 stainless steel 18/10 1 organic juice collector in stainless steel 18/10 in stainless steel 18/10 60 mm Eggs cooker in stainless steel

26 STEAMER COOKER PRODUCT LINE

x 2 x 2 x 3

1 heated stainless 2 rehausses 1 heated stainless 2 raisers 1 heated stainless 3 raisers steel tank en Tritan® steel tank in Tritan® steel tank in Tritan®

x 2 x 2 x 2 x 2 x 3

65 mm 65 mm 65 mm 2 stainless steel 1 stainless steel 2 stainless steel 2 stainless steel 2 stainless steel 3 stainless steel perforated baskets (food) separator perforated baskets (food) separators perforated baskets (food) separators

1 tempered 1 cookbook 1 tempered 1 cookbook 1 tempered 1 cookbook glass cooking lid glass cooking lid glass cooking lid

0,6 L 1 L 1 L 2 heat resistant 1 Revol® terrine 2 heat resistant 1 Revol® terrine 2 heat resistant 1 Revol® terrine oven gloves oven gloves oven gloves

1 service tray 2 saucepans 1 service tray 2 saucepans in stainless steel in stainless steel in stainless steel in stainless steel

40 mm 60 mm 1 stainless steel 1 bain-marie 1 stainless steel 1 bain-marie Eggs cooker Eggs cooker

1 organic juice collector in stainless steel

27 ACCESSORIES

Comfort set Terrine 1L perforated basket GN1/2 including lid/tray 65 mm with raiser in Tritan

Bain-marie Service tray 20 mm GN 1/2

Bain-marie Storage Lid 40 mm

Bain-marie Cooking Lid 65 mm

Set of 2 saucespans Raiser in Tritan GN 1/2

Temperated glass Organic juice collector cooking lid Gastronorm 1/2

Stainless steel Aspargus cooker eggs cooker (15 eggs)

Terrine 0,6L Set of 2 separators including lid/tray GN 1/2

28

CONTACT AND INFORMATIONS

DALCQ s.a. DALCQ USA Inc. 7, Rue de la Bruyère Canal Landing Court 32 1350 Orp-Jauche Rehoboth BELGIUM DE 19971 USA [email protected] [email protected]