! catalog guide -september'15

ONLY FOR TUPPERWARE CONSULTANTS / Pls use internally and share during Party/ no recipe pictures should be shared online

ONLY FOR TUPPERWARE CONSULTANTS

New Catalog Products

September15 January16

1. EZ Shaker

2. Silicone TupCakes

3. Silicone Baking Sheet with Rim

More about Silicone Range

4. UltraPro Loaf Pan 1,8l

5. MicroGourmet with Crystalwave Ramekins

6. U-Series Filleting Knife

7. Insulated Servers

8. BreadSmart II & Cutting Board

9. Microfiber Glasses Towel & Hob

10. Allegra New Seals

11. EcoBottles positiong

Spinning Chef info in Promo Guide weeks 23-26

Onion & Garlic Mate info in Promo Guide weeks 27-31

Crystalwave range more info in Promo Guide weeks 27-31

Microfiber Towel more info in Promo Guide weeks 32-37

Recipes: Ez Shaker, TupCakes, Baking Sheet, Loaf Pan,

MicroGourmet, Multi Server



EZ Shaker 350ml

Optimal solution for measuring, mixing, serving, storing and pouring

Domed cover and convenient collecting-drop function on the cap

Domed cover for homogeneous mixture

Measure small quantities of liquids inside the cover. Measurements are etched :

25ml; 50ml; 75 ml/ 0,8oz; 1,7oz; 2,5oz

Collecting drop guidance function in the cap; This function guides all the remaining drops

back into the shaker when the base is positioned in upright position; no more mess!

The pouring spout has curved ends for fluid and mess-free pouring of preparations;.

When open, the cap stays at 90, ensuring that it remains in place while you are pouring

your preparation, without any risk of it flipping back.

High quality IML imprint with metric and imperial calibrations

No fading in dishwasher

Imperial and metric graduations to measure any liquids:

-The oz are indicated with lines every 1oz, with numbers every 2oz

-The ml are indicated with lines every 25ml, with numbers every 50ml

Ergonomic shape for a secure grip while shaking

The size of the shaker is ideal to ensure optimal blending or mixing and to fit securely in one

hand

The shaker is stable on the countertop thanks to its ideal proportions

It fits in standard fridge doors so that you can keep your preparations fresh

During Tupperware Party

Good modularity with the rest of the range. Combine with Cooks Maid elements and EZ

Mix n Store (for Bain-Marie prep.)

When mixing ingredients that are both liquids and solids always place the liquids first and

the solids last. This will ensure that your preparation remains homogene

To re-invent shaker an unique Tupperware invention! A design and utility patent have been filed:

Design -Full product -Domed cover and hinged cap;

Utility -Inverted measurements inside the cover -Drop guidance function inside the cap

How to take care Do not use for mixing hot content nor to mix or store carbonated drinks. Do not use to store milk or baby foods, because bacterial growth is possible. When filled, store in an upright position. Do not place into the microwave oven. For storage, always leave the shaker open when not in use, to minimize odours inside.

Dimension:

9.9cm (L) x 11.1cm (W) x +/- 17.4cm (H)

Capacity: 450ml / Usable: 350ml



Silicone TupCakes

The smell of home made cupcakes creates the best childhood memories.

Withstands temperature from -25C to +220C:

for baking in both conventional and microwave ovens or to mold in fridge or freezer.

Decreased thickness of the Forms combined with easy air circulation between each

alveoli help reduce cooking time

Two Forms can fit on the oven grid. One Form fits on the microwave plate.

Raised handles to ensure good grip with oven gloves.

How to use:

You can choose:

- a cup cake paper for decoration

- To pour the batter directly into the alveoli

Fill to maximum of 2/3 as some mixtures will rise during baking.

Wipe off any dough spills on the outside the alveoli before baking, as they could

burn and stain.


Combine with Speedy Chef, Squeeze it for topping; with Measuring Jug, Shaker to fill the

form with dough

Combine with Large Multi Store for storage and transportation ( fits 12 tupcakes without

toppings/ fits 1 silicone form TupCakes)

Build you Tupperware Party theme on personalized TupCake trends or use the form to

prepare individual portions of small breads and rice or pasta gratins

Dimension:

Outside 29.8 (L) x 19.4 cm (W)

Alveoli Top : 7.77 cm / bottom : 5.06 cm x 3.6 cm (H)

Alveoli Capacity: 6 x 115 ml

For easy filling: - Measuring Jug 1L with thicker dough - Shaker with more liquid dough



Silicone Baking Sheet with Rim

The new non-spill Silicone Baking Sheet with Rim allow you to bake sweet and savoury

recipes without making a mess in your oven; no more dripping or leaking thanks to its all-

around rim! In addition, the pattern guides you into making different shapes: squares,

rectangles and circles.

Its the ideal product for baking:

-Juicy or greasy preparations

-Dough for sweet and savoury rolls, sponge cake

-All kinds of everyday foods: fresh and frozen pizza, puffs, vegetables, fries, Pommes

Duchesse, potatoes, stuffed vegetables, frozen and pre-baked bread, macarons, cookies,

pastries, meringues and profiteroles

Very easy storage; you can fold it, roll it or squeeze it into a container

Raised rim all around the outside edge that prevents liquids from overflowing,

Circles (3 cm diameter): ideal size to prepare French macarons but also cookies,

meringues, etc. If all of the circles are used, you will be able to prepare 18 perfect French

macarons (36 circles)

Metric measurements to create squares/rectangles/triangles of equal size:

-Small dots every 1cm (both on the rim and on the flat surface)

-Large dots every 5cm (both on the rim and on the flat surface), indicated with numbers on

the sides (from 0 cm to 25 cm)

Surface finish of the pattern is glossy to be able to clearly see the pattern; surface finish

of the rest of the product is etched


Combine with Adjustable Rolling Pin; height of the rim (1,1cm) has been adjusted for both

products to be used together; with Silicone Spatula to to cut any type of dough when placed

on the Silicone Baking Sheet with Rim

Dimension:

L: 35,3cm; W: 31,5cm; H (of the rim) 1,1cm

Thickness of 1.05mm has been optimized to minimize

waves while baking, to optimize the baking performance

and to improve unmoulding

Caution: Do not use knives on the Silicone Baking Sheet with Rim. Never cut a pizza, tart or cake on the Silicone Baking Sheet with Rim.



More about Silicone Range

Basics Features

Flexible for easy unmoulding.

Unbreakable in normal use and will not

deform.

Withstands extreme temperatures from -

25C up to 220C.

How to use

Remove the grid from the oven and preheat

the oven to180C. Place the SBF on the

oven grid. Use oven mitts to take out form

the oven or microwave

Tip: Place the form perpendicular to the

oven grids line so that the form remains

flat while cooking.

Leave a small space in between 2 SBF

Forms.

Conventional oven: Place the tray with

Form(s) on the lower part of the oven (but

not directly on bottom heating elements).

Microwave oven: Cook for a short time at

lower power, 500 watts.

After cooking: Allow to rest 5 to 10 minutes

in the Silicone Baking Form.

To unmould: Gently stretch the silicone all

around so the cake comes loose before you

turn it upside down.

Good to know

Silicone distributes heat so well that

cooking times are reduced for most cakes.

The exception is cakes and flans with fruit

base. For these, turn off the oven and leave

the mould for 10 minutes, so heat is

transmitted to the centre of the cake and

unmoulding is easier.

Do not use with a browning dish in the

microwave oven, under the grill or on a

hob.

Do not melt pure chocolate at

temperatures higher than 100C to avoid

staining.

For mixtures with chocolate or

concentrated tomato, maximum

temperature is 180C.

Do not use baking sprays. By using them,

the fat can stick to the surface of the

Silicone Form making it difficult to clean. It

is not necessary to grease the mold.

Do not use in a steam oven.

Overheated form is becoming brittle and

its breaking when folded and squeezed

with fingers

Cleaning and drying

Before first use:

wash with warm soapy water and make

sure it is completely dry. It is recommended

to wash the form by hand with detergent

before every use to improve the non-

sticking characteristics.

Before every use:

hand wash with warm water and detergent,

rinse with cold water, gently tap the Form

to dry.

After every use:

dish wash or hand wash with warm water

and detergent, rinse with cold water and

gently tap the form to dry.

When there is a greasy feeling and white

deposit:

dish wash or hand wash with warm water

and detergent, rinse with cold water and

gently tap the form to dry.

Do not use abrasive cleaners, scouring

pads, knives or any sharp utensils in the

Form.

For easy drying wrap the form with

Microfiber Dishdrying Towel and tap gently



UltraPro Loaf Pan 1,8l

Classic rectangular baking pan, suitable for baking cakes, breads, terrines in traditional

ovens and microwave.

The rectangular base has 2 handles for easy manipulation so that you can carry the pan

safely even when it is full

The long handle on the lid is easy to grip.

The rectangular design allows you to place 2 loaf pans on the oven rack (depending on

the size of your oven). You save time and energy by cooking multiple pans at once. This

loaf pan is extremely light so you will have no problems carrying them and transporting

them on the oven grid or on a tray.

Cooking time is reduced compared with cooking in classic pots made of enamelled cast

iron, ceramic, glass and stone, which helps you to save precious time and energy.

The loaf pan is also freezer and refrigerator safe; you can prepare your dishes in

advance, put them in your fridge or freezer and then bake them when you need perfect,

hot dishes.

The stacking feature with the Ultra Pro 2L allows you to cook multiple dishes at once in

the 'au Bain-Marie' style for delicate terrines and desserts.

The loaf pan promotes healthy cooking thanks to the non-stick qualities of UltraPro. No

extra butter or oils are needed for cooking.

You can also use the loaf pan in the microwave oven. It is the perfect product to bake a

chocolate cake or quick lasagna.


The UltraPro Loaf Pan 1.8L can be used to make a variety of dishes from breakfast to dinner:

bread, cakes, flans, ice cream, terrines, roasting meat, baked fish, meatloaf, etc

Demonstrate with Silicone Spatula to avoid scratches and Silicone Oven Glove

Use Microfiber Towel Hob for easy cleaning

Dimension:

28.2 (L) x 15.5 (w) x 12 (h) cm high

Caution: -Always preheat the oven to the desired temperature (max 250C) before placing the UltraPro in the oven, as automatic programming may activate the grill -Place the loaf pan on the oven grid into the oven, making sure that the loaf pan is at least 5cm away from the oven walls. Avoid contact with sources of heat and always ensure that the grill feature of the oven is turned off. -Remove the cover to brown the top (but do not use the grill). -During cooking, if you need to open the cover, take care to open the cover in a way to direct the steam away from you. -Not suitable for use in mini-ovens or on the stovetop



MicroGourmet and CrystalWave Ramekins

The 101 MicroGourmet is a innovative unique product that allows steam cooking in the

microwave oven in an easy, fast and healthy way.

Truly steams from fresh to frozen or to reheat

Suitable for serving on the table (on the water tray or reversed cover)

Keeps food warm keep the hot water in the Water Tray to keep food warm until

serving. Or pour out the warm water if you wish to stop the cooking process (advisable

for green vegetables) food will still be kept warm up to 30min.

Can stack two different types of food or prepare one whole meal thanks to the optional

Colander Tray

Creates subtle flavor by adding some spices, herbs, low fat stock or a bit of wine to the

water in the Water Tray.

Is very space saving compared to electric steamers no plug to worry about on the

countertop or in the cupboard.

How does it work..

The Steamer Base and the Cover have an inner shield not permeable to microwaves, so

the microwaves bounce back to be directed to the water in the Water Tray.

The water in the Water Tray turns to steam which goes through the bottom of the

Steamer Base.

The steam then cooks the food placed in the Steamer Base and the optional Colander

Tray.

Always place the Colander Tray on the Steamer Base. Never use it without Steamer Base

directly on the Water Tray.

Dimension:

Microgourmet: 26,3cm x 13,7cm high

Ramekins (8): 5.5cm square x 5.7cm high

Capacity Steamer Base: 2,5l (w/o colander tray on top)/ 1,4l

(w. colander tray on top)

Capacity Colander Tray: 0,6l

Capacity Water Tray: 0,4l

Capacity Ramekins: 8x 80ml



General guidance

General proportion guidelines are: 400 g in the Colander Tray and 600 g in the Steamer

Base.

Cooking time is 25 min. at 800W, with 5 min. standing time (except for potatoes which

need 10 min. standing time) When steaming at 600W, extend standing time to 10 min for

similar results.

Let stand at least 5 min. After cooking. Leave it closed until serving to keep the food

warm.

You cannot steam pasta or rice into the 101 MicroGourmet, as they must be submerged

in water for cooking.

When stacking, position hardest ingredients in the Steamer Base and softer ones in the

Colander Tray

When stack steaming, always place meat or fish in the Colander Tray

Never replace completely the water in the tray with wine, syrup, juices, soup

or fatty stock.

Caution:

Always fill the Water Tray to the 400ml minimum filling line! (Except for high water

content foods (350ml) as indicated in the Steaming guidelines -chards, mushrooms,

spinach, mussels and frozen foods )

Ensure all parts are assembled correctly to obtain optimal results. Always fill the Water

Tray first, then stack the Steamer Base and Colander Tray and finally the Cover

Place the product 5 cm away from the walls and top of the microwave oven.

Do not cook more than 30 min. at a time. Let the 101 MicroGourmet and microwave

oven cool off before re-using.

The ramekins come with seals to store in the fridge (seals are not to be used during

steaming)

Steaming

Steaming is increasingly popular in Europe in line with the

health trend to fight obesity and to have a more authentic

way of cooking. The Tupperware new MicroGourmet allows

for a true steaming solution in the microwave and is perfect

for consumers concerned about healthy yet tasty cooking.

Wellness Cooking

-Steaming is a well known method that allows fat-free

cooking while retaining nutriments, fatty acids and vitamins.

- Steaming does not mean bland cooking. The colours are

more vibrant, the texture stays firm, the natural flavours are

better preserved and the herbs or condiments canvdevelop

their aroma fully. Add herbs, spices or low fat stock to the

water to add a specific taste. You can also accompany your

meals with sauces for a richer taste.

- Steaming is perfect for the whole family and a great way

to introduce vegetables to children who will appreciate the

festival of authentic colours and tastes on their plate.

Benefits put forward by consumers:

Homogeneous cooking.

(Re-)experience the true taste of

food.

Food keeps original colour, texture.

Can have vegetables al dente.

Perfect for specific diets: e.g. no salt, low fat.

Not much clean up.

Takes little space.

Easy to manipulate even with hot water, feels safe, easy

to carry.

Can do other things in the meantime.



U-series Filleting Knife

The long, flexible blade, pointy top and smooth cutting edge of the Filleting knife makes

it easy to fillet a wide variety of fish and meats, to remove the flesh close to the bone

and to lift fillets easily with little loss of flesh.

Its long and thin handle is comfortable to hold for maximum control of the knife while

lifting fillets.

With the Filleting knife, you can prepare Carpaccio, slice scallops for marinating, make

very thin slices of veal, turkey or beef for stone grilling or meat fondue, or easily slice

roast beef after cooking.

Universal Range

Tapered ground knives (tapered ground knives represent 98% of the knives market)

-The blade is evenly sharpened from the spine to the edge. To be considered a true tapered

ground, the knife must be entirely lacking in bevels.

-Tapered ground knives allow for a better and easier cut through soft and hard ingredients.

-The finish makes the blades slightly thinner and therefore slightly more flexible, giving a

better adaptation of the blade to the ingredient it is cutting.

LGA approved

LGA approval is a confirmation that the knives meet the highest quality requirements. The

knives are thoroughly tested before LGA approval is given.

The knives are also tested for corrosion resistance.

Cleaning:

- Cleaning in the dishwasher is not recommended; it could damage the knife blade due to

the aggressive washing agents that can attack stainless steel.

Possible spots on the blade can easily be cleaned off with a stainless steel cleaner.

Never let the blade come in contact with other metal, ceramic or glass instruments, as this

could damage the cutting edge.

LGA testing

Testing for fitness of use against the German Standard

and testing against the ISO Standard Requirements for

Cutlery for the preparation of food. This includes:

Visual inspection of the metal and plastic materials.

Design, shape and construction of the knife handles.

Safety of the knife handles (risk of slipping of hand in

the direction of the blade).

Material composition.

Stability of the cutlery.

Drop resistance, resistance of handles to high

temperatures and stress cracking.

-Torsion resistance of the handles in hot water.

Cleaning ability.

Dishwasher resistance.

Migration of heavy metals.

Dimension:

32.8 x 2.2 x 2.8 cm high (incl. sheath)



Insulated Servers

Elegant serving dishes that will keep your food hot on the table for at least 1 1/2 hours.

The heat retention is formed by a "double-walled" concept, created by nesting two

bowls of different sizes together, thus creating an air gap in between the two walls

To provide maximum insulation even the cover is double-walled

When in use the inner bowl locks securely inside the outer bowl. Keeps most foods hot

(+60C) for 1 1/2 hours when the dish is full.

For maximum heat retention position the slot of the cover on the side where the rim is

wider at the handle. This is called the "closed" position. However, a small slot in one end

of the cover leaves space for the serving spoon, which minimizes heat loss.

To serve, place spoon in dish (opposite ledge side) and twist cover 180

If heat retention is not required, you can separate the two bowls to create two serving

dishes. The inner bowl can be closed with the insulated cover. The large outer bowl can

be used on its own or hermatically sealed with white cover to store and transport cold

food (transport in upright position)

The Serving Spoon is well shaped for serving and its length is designed to fit both bowls

without falling into the food

Insulated Multi Server add attractive serving feature after defrosting, preparation,

poaching or steaming in the same dish; Party tips:

-Never-fail rice - bring rice to the boil in a saucepan, simmer for 5 minutes, then turn into

the Multi Server, cover and leave undisturbed for 20 minutes. The rice will be perfect, with

the starch drained off so the rice doesn't even need to be rinsed.

-Poaching fish - place fish steaks or fillets in the colander, pour boiling water down the

side, cover and leave for 20 minutes. Simply drain and serve.

-Perfect pasta - cook pasta or noodles in boiling water in the Multi Server, then drain,

add sauce and serve, all in the one container.

Rice and vegetables, such as carrots, keep hot (+60C) for over 2

hours (when the dish is full). For carrots, this is double the

performance vs a single walled dish, and for rice, it is 50% more

effective heat retention..

The inner bowl is suitable to use in the microwave:

The inner bowl nested or not in the outer bowl is safe for food

temperatures from 0C to 120C and is designed to reheat in

the microwave, not to cook. Use medium power (max 600W)

during a limited time. If reheating in the microwave for more

than 3 minutes, stop occasionally, remove seal and stir food to

ensure even reheating Use the cover in the microwave in

the open position to prevent splashes.

Dimension:

Server 2,5l:

outer bowl 3,1l/ 30cm x 24cm x 10.6cm H, 15.8cm H w. cover

inner bowl 2,5l/ 29cm x 22.9cm x 10.3cm high

Server 3,5l:

outer bowl 4.3L/ 30cm x 23.9cm x 13.8cm high

inner bowl 3.5L 29cm x 22.9cm x 13.5cm high

seal (both servers): 29cm x 22.9cm

Multi Server: 2,9l/ 23cm x 13.5cm high



Breadsmart II & Breadsmart Cutting Board

The base has been specially designed to easily accommodate a variety of breads;

provides a generous space to be able to store 1 large bread or 2 to 3 smaller breads,

you'll be able to easily store and reach for them at your convenience. The shape routes

the air circulation towards the CondensControl rim, creating the optimal environment for

bread preservation.

The CondesControl foil location has been carefully thought-out to perfectly snap with

the base for optimal air circulation through the foil. The inner wall of the rim prevents

breadcrumbs from going to the foil ensuring that the foil isn't blocked or damaged

The cover can also be used as a tray to transport the bread along with all sorts of

additions like jam, butter, napkins, etc. Has 4 anti-skid feet to make it very stable when

manipulating it. Has a gutter that collects the breadcrumbs and keeps the cutting board

in place while cutting or during storage. Cover cant be used as a cutting board.

A cutting board fits perfectly on top of the Cover/Tray thanks to the recessed area

underneath You can store it on top of the cover or inside the BreadSmart II, since it also

fits on the ribs in the base. It has 4 anti-skid feet to make it very stable when

manipulating.

The BreadSmart II can be placed on your countertop or hidden in the drawer. If you are

placing the BreadSmart II next to a wall, remember not to do it on the short sides since

the CondensControl on the perforated areas need open space (at least 5cm away from

the wall) to allow the air to flow.

Wipe out all crumbs regularly to avoid the growth of mould inside the BreadSmart II. In

order to clean your BreadSmart II, it is important to disassemble it.

If you leave bread inside your BreadSmart II for several days or weeks, it is possible that

you find mould in it. In this case you should disassemble and clean thoroughly your

BreadSmart II in the dishwasher before storing fresh bread again

Dimension:

Breadsmart: 15.9cm(H) x 27cm (W) x 37.9cm (L)

Cutting Board: 1cm (H) x 22.4cm (W) x 30.2cm (L)

Tupperwares CondensControl patented technology is the

secret behind the excellent bread conservation in the

BreadSmart.

-The CondesControl foil is located in the rim underneath

the perforated area in the short sides. It controls the

environment in the BreadSmart II ensuring the required

conditions for the bread to stay fresh for longer.

-Excess humidity inside the BreadSmart II is transferred

through the CondesControl Rim, reducing the potential

growth of mould on the bread.

-In dry weather, the Rim also prevents the bread from

drying.

Do not damage the CondensControl foil with sharp utensils.

It is located beneath the perforated area of the rim on the

short sides.Do not remove the foil from the

CondensControl Rim. This is not a protective foil.

This will avoid contamination and will ensure the optimal functioning of your BreadSmart



Microfiber Eyes Glasses Towel

(80 % Polyester - 20 % Polyamide)

Satin Weave (Suede Weave) A tightly woven, soft, smooth and silky finished weave.

Known for its more unique uses: cleans and polishes glasses , CDs, , camera lenses, silver,

musical instruments, fine wood furniture, GSM, iPhone or Blackberry screens. Is your new

friend for the most delicate clear coat surfaces.

How to use: used dry, it will catch the dust and dirt and remove all marks or finger prints

immediately.

Microfiber Hob

(80 % Polyester - 20 % Polyamide & 65%Nylon 35% Cotton)

Combined Materials - Those mixed materials are created especially for very specific

usages. The smooth side made of mixing weaves is very absorbent and polishing. The

rough side made of nylon and cotton will remove stains and sticky residues on delicate

surfaces. Recommended to clean Ultra Plus, Ultra pro, Mirage and Chef series, but it will

also clean the hot plate perfectly without scratching the ceramic glass or leaving marks on

your stainless steel sink.

How to use: always use wet. The smooth side can be used with or without soap to

clean your product when there is not specific problem. The rough side will be used when,

after soaking the dishes, some food residues or stains are still there. Then use with dish

soap at the beginning and add white vinegar if some white stains are still there.

Dimension: 20cm x 15cm

Dimension: 16cm x 16cm

MAINTAINING AND CLEANING MICROFIBER

The best general purpose cleaner is a liquid detergent. Its better to use too little than too much. Liquid is recommended over powder, because some powders do not

completely dissolve and the granules will lodge in the toweling. You can also use dish soap.

Wash by hand or in a washing machine in cold water or up to 60C with laundry detergent. Washing at 90C is possible but might shorten the life span of your microfiber

cloth. Polyester and polyamide both shrink in too hot water and the towel will not perform as intended. For best results, put the towel in a separate bag in your washing

machine, so external fibers wont stick to it.

Do not dry above medium heat. Treat microfiber towels the same as you would your delicate clothing. Drying with high heat is worse that washing in hot water.

Do not use fabric softeners of any kind. The softener will become lodged in the microfiber reducing its ability to absorb water, clean and pick up dirt. In short, youll have

a soft towel thats useless.

Do not use chlorine or bleach. It will accelerate the wear and tear of your microfiber cloth and this will

reduce its efficiency.



Allegra Seal rejuvenation

New seals have been rejuvenated to improve the sealing process, and give a new

modernized look to the Allegra range.

Now, the seals have:

an indent that makes assembling/disassembling easier, gives more flexibility to the tab

when lifting or sealing, and makes it more intuitive for consumers where to place their

fingers

Lower dome to improve the stability of stacked bowls

A new tab to enhance the assembly/disassembly of the seal

Partial rim around the seal simplifies opening and closing of the seal

All 3 sizes of the Allegra seals are water tight, which enables secure storing of favorite foods

without having to worry about spills. To close the 740 ml, 1.5L & 3.5L Bowls: trace your

thumbs around the seal. Follow the same process as for closing a classic round TW seal.

Note: lifting the tab and releasing excess air is not required.

Eco Bottles positioning

Eco Bottle 1l - storing water or any other liquid in the fridge or on the countertop; buy in big

containers and fill your 1l eco bottles to reduce waste or fill your Eco Bottle with tap water

and keep it cool into your fridge; not designed to drink directly from the bottle

Eco Bottle 500ml - everyday transportation of fresh water; this bottle is the perfect

replacement for the 500ml PET bottle and ideal for taking with you every day in your

handbag, backpack, etcto always have a bottle of water with you

750 & 500ml with Easy Drinking Device EDD is developed to enable the consumer to drink

directly from the bottle more easily and ergonomically; makes bottles ideal for on-the-go

purposes as you can easily drink from it while walking, doing sports or any other outdoor

activity; capacity of your choice depending on needs/ sport intensity

Dimensions

1L, 9.3cm x 26.8cm high

750ml, 8.4cm x 24.3cm high (25.5cm H w.EDD)

500ml, 7.3cm x 21cm high



Homemade Ketchup

Ingredients

200g (200ml) tomato sauce

5 ml (1tsp) curry powder

5ml (1tsp) dried onion flakes

15ml (1tbsp) red pesto sauce

30ml (2tbsp) brown sugar

30ml (2tbsp) whisky

15ml (1 tbsp) soy sauce

Preparation:

Place all the ingredients in the EZ Shaker 350ml. Shake well.

Pour the preparation in the Microcook Pitcher.

With the cover on the fully closed position, microwave for 6 min. at

500 watts.

Remove from the microwave and let it stand on a trivet for 5 min.

with the cover on before stirring again. Allow to cool before serving.

Serve with french fries, fish sticks, rice and pasta.

Must be refrigerated. Will last up to 2 weeks stored in a sealed

Tupperware container or in the Squeeze It.

Additional products:

Microcook pitcher

Measuring Spoon Set

Egg-free mayonnaise

Ingredients

15 ml mustard

At will : Salt and pepper

30 ml condensed milk, very cold

120 ml oil

30 ml lemon juice

Preparation

Pour all ingredients in order into shaker except lemon juice, close and

shake.

The sauce is made but not yet set.

Add lemon juice through the pouring spout, close cap and shake

again to thicken it up : open, your sauce is ready.

Use it as a mayonnaise.


Cooks Maid

Measuring Spoon Set



Basic Sweet Cupcakes

Preparation time: 15 min.

Cooking time: 20 min. at Th 6 / 180C

Ingredients for 6 cupcakes

100 g unsalted butter, softened

125 g (125 ml) white sugar

125 g (250 ml) self-rising flour

pinch of salt

5 ml (1 tsp) baking soda

(bicarbonate)

2 large eggs

45 ml semi-skimmed milk

5 ml (1 tsp) vanilla extract


Extra Chef

Squeeze it

Measuring Spoon Set

Preparation

Preheat the oven to Th 6 / 180C.

Place the butter in the Extra Chef and beat until softened. Add the sugar, flour,

baking soda,salt, eggs, and milk and beat until the batter is smooth.

Use the Squeeze It to evenly divide the batter between the TupCakes form cavities (with or

without paper or foil liners) until each is 2/3 full.

Bake for 20 min., until the cupcakes are golden brown, or until a toothpick inserted in the

cupcakes comes out clean.

Remove from heat and allow to cool in the mold for 5 minutes, then transfer to a wire rack.

Flavor Variations

Lemon: Add finely zested rind of 2 lemons to the mixture, and use 30 ml (2 tbsp) of lemon juice

instead of the milk.

Chocolate: Use 30 ml (2 tbsp) less of flour, and add 30 ml (2 tbsp) cocoa.

Rose: Use 15 ml (1 tbsp) less of milk and replace with 15 ml (1 tbsp) rose water.

Coffee: Omit the milk and, instead use 30 ml (2 tbsp) instant coffee, dissolved in 60 ml (4 tbsp)

hot water.



Chocolate Cupcake w. running chocolate heart

Preparation time: 5 minutes

Cooking time: 7 minutes 180 C

125 g of dark chocolate, broken into pieces

125 g butter

3 eggs

2 yellow

80 ml sugar ( 80 ml)

80 g flour

Preparation

Put the chocolate and butter in the Micro+ Picther 1l and melt 1

minute at 600 watts. Let stand 2 minutes.

In the Mixing Bowl, mix with the Beater Stirrer the flour and sugar.

Add the eggs and yolks. Whisk well, then pour the melted chocolate

while mixing.

Pour the mixture to 2/3 in the alveoli of the Silicone Baking Forms

Tupcakes placed on the cold grid oven and bake 7 minutes in the

preheated oven, Th 6 or 180 C.

Let stand 2 minutes before unmoulding.

Serve immediately with ice cream or custard.

Raspberries hazelnuts Cupcakes white chocolate heart

Preparation time: 10 minutes

Cooking time: 20 minutes 190 C.

50 g of hazelnuts

150 g flour

5 ml of yeast

Sugar 75 ml ( 75 g)

75 g butter, melted

1 egg

50 ml of milk

125 g raspberries

12 squares of white

chocolate

1 packet of vanilla sugar

Preparation

Chop the hazelnuts in the Cheese Mill.

In the mixing bowl, add half of the hazelnut with the flour, yeast,

sugar, melted butter, egg, milk and mix thoroughly with the Silicone

Spatula. The mixture must be homogeneous.

Gently push in the raspberries with the silicone spatula.

Place the SBF Tup Cakes on the cold oven grid and pour the batter

into the alveoli. Push 2 squares of white chocolate in each alveoli,

spread on top the remaining chopped hazelnuts, mixed with vanilla

sugar.

Bake 20 minutes in the preheated oven. Let stand 5 minutes before

unmoulding.



Apple Moelleux, black pudding heart


Cooking time: 20 min. 180C

2 small black pudding (120 g)

1 apple ( 150 g), peeled and cored

80 g onion, peeled

2 eggs

100 g flour

2 ml yeast

50 ml of milk at room temperature

15 ml of oil

salt and pepper.

Blue Cheese Cupcake



2 eggs

200 ml (100 g) plain flour

1 tbsp (15 ml) baking powder

100 ml semi-skimmed milk

250 g soft blue cheese

Icing

175 g spreadable cream cheese

100 g soft blue cheese

50 g walnuts

Preparation

In Extra Chef, chop apple and onion into pieces.

In the Mixing Bowl, stir briskly with KPT, whisk the eggs, then, while stirring, add the flour,

yeast, milk, oil, salt, and pepper.

Add the contents of the Extra Chef and mix using the Silicone Spatula.

Place the SBF TupCake on a cold oven grid and pour the batter into the alveoli. Place 1/3 of the

black pudding in the center and bake 20 minutes in the preheated oven, Th 6 or 180 C.

Preparation

Preheat the oven Th 6 / 180C, without the rack. Line the cavities of TupCakes form with paper

liners, place on the rack and set aside.

In the Extra Chef with paddle, beat the eggs. Add the sifted flour and the baking powder. Using

the funnel, add the milk and blend well. Remove the paddle and replace with the blades. Add

the blue cheese and mix until completely smooth.

Divide the batter evenly among the lined TupCakes cavities, filling each 2/3 full.

Bake for 15 min. or until golden brown. Allow to cool completely before icing.

Prepare the icing: In the Bake to Basics Mixing Jug, beat cream cheese and soft blue cheese

using the Kitchen Prep Tools Whisk, whisk until a light mousse is achieved. Fill the Squeeze It

with the icing. Create a hole in the Cupcakes, and using the Squeeze It fill them in with the

icing, then cover the top of the cupcakes with the remaining icing.

Garnish with a walnut.



Jam Sponge Cake

Cooking time: 12-14 min. 180C

Ingredients:

4 eggs (yolks and whites separated)

125 g sugar

1 pinch salt

100 g all-purpose flour

2 ml baking powder

150 ml of jam, your choice of flavor

Preparation:

Place the Silicone Baking Sheet with Rim on a cold oven grid.

Beat the egg whites using the T.S. Speedy Chef. Add the sugar and

mix again. Add the yolks and mix for a few seconds.

Pour the batter in the 3L Mixing Bowl.

Mix the salt, flour and yeast in a small bowl. Add this mixture to the

batter in the 3L Mixing Bowl and stir gently using the Silicone Spatula.

Spread this mixture evenly over the Silicone Baking Sheet with Rim

and bake in the preheated oven (bottom level) for 12 to 14 minutes.

Remove from the oven and cover with a clean towel, and let stand 5

minutes.

Turn out carefully on the Silicone Baking Sheet, spread the jam on the

sponge cake and roll it up tightly.

Cut to desired size and serve

Almond Success


Ingredients:

2 egg whites

150g (300ml) of icing sugar

90g (250ml) of almond powder

Optional: 100g of melted chocolate

Preparation:

Whip 2 egg whites using the T.S. Speedy Chef. When they are

whipped, add the icing sugar in 3 runs until stiff, glossy peaks are

formed. Remove the top mechanism and add the almond powder

little by little.

Place the Silicone Baking Sheet with Rim on the oven grid. Fill the

Squeeze it fitted with the round nozzle with the preparation, and

distribute it evenly on the Silicone Baking Sheet with Rim. Use the

round pattern to form each almond success; its the ideal size!

Bake for 10 min, Th 6 / 180C. When it has completely cooled, you

can cover the bottom with melted chocolate, using the Basting Brush.



Parisian rolls

Cooking time: 8-9 min. 200C

Ingredients for dough (+/- 18pieces):

3 medium eggs (yolks & whites separated)

35ml of water

2ml of salt

30gr of grated parmesan

75ml Mazena

20ml of flour

5ml of baking soda

25ml of oil

Tip: you can color the dough by adding

chopped herbs at the beginning of the

recipe to obtain a green dough, or 25ml of

tomato paste and 5ml of paprika to obtain

a red dough.

Preparation

Mix the egg yolks with all of the ingredients except for the egg whites in the 3L Mixing Bowl,

using the KPT Whisk. Mix until you obtain a nice and even mixture.

Beat the egg whites using the Speedy Chef and incorporate them delicately into the mixture in

the 3L Mixing Bowl using the Silicone Spatula (in 2 times).

Place the Silicone Baking Sheet with Rim on a cold oven grid and spread the mixture evenly.

Bake in the oven (bottom level)

Remove from the oven and cover with a clean towel, and let stand 5 minutes. Turn out

carefully and roll it up. To obtain a soft texture, roll it up with the Silicone Baking Sheet with

Rim and let it cool.

Unroll the cold dough and spread the selected garnish/filling. Roll it up tightly and let it cool for

at least 1 hour in the fridge.

Place toothpicks on the roll every 2cm and cut between each toothpick.

Alternatives for garnish/ filling

Classic Rolls: 75gr of heart of lettuce, 150ml of mayonnaise, 5 fine slices of ham (+- 200g)

75g of grated emmental

Sea rolls: 150g of crabmeat or shopped surimi mixed with 125ml of mayonnaise and 15ml of

mustard and 40g of rocket

Countryside rolls: 150g of fresh goat cheese mixed with 50ml of liquid cream , +- 20 fine slices

of smoked chicken breast and 40g of baby spinach.

Nordic rolls: 6 very fine slices of smoked salmon (+-250g), 200g of fresh goat cheese mixed with

25ml of liquid cream and a bunch of aneth.

Cocktail rolls: 125g of guacamole and 125g of chopped (and peeled) shrimp.



Veal prince roast Preparation time: 20 min. Cooking time: 45 min. 180 C Ingredients (for 8) 1.2 kg tied boneless loin of veal roast 8 thin slices aged Swiss cheese 1 medium onion, thinly sliced 4 medium tomatoes sliced 1tsp (5 ml) salt tsp black pepper 1 tbsp (15 ml) paprika powder Preparation Slice the roast crosswise into 8 equal slices (2 cm thick), keeping slices together. Slice onion and tomatoes into 8 thin slices. Insert 1 Swiss cheese slice, 1 onion slice and 1 tomato slice in between each slice of roast. Spread the remaining onion slices in bottom of the Ultra Pro Loaf pan dish. Place the prepared roast on top. Sprinkle with salt, pepper and paprika powder. Bake, covered, for 45 min.

Braided loaf Preparation time: 15 min. Standing time: 1 hour + 30 min. Baking time: 30 min. Ingredients (for 8) 60 g soft butter 125 ml milk (slightly warm or tepid) 50 g sugar 1 tsp salt (5 ml) 8 g dry activated yeast 1 egg, beaten 250 g bread flour 30 g sugar pearls Preparation In The Mixing Bowl 3L, whisk together soft butter, milk, sugar, beaten egg and yeast. Continue till the yeast begins to react and the liquid becomes frothy. Add the flour and salt and mix until a dough is achieved. Knead the dough until its texture is uniform. Cover the Bowl and allow the dough to rise in a warm place until it doubles in size (approx. 1 hour). Divide the dough into 3 equal pieces and roll each piece into a long rope. Braid 3 dough ropes place in the Ultra Pro Loaf pan. Brush the braided loaf with water to glaze and sprinkle the top with sugar pearls. Cover and allow rise again in a warm place for approx. 30 min. While the dough rises, preheat the oven to 180C. Bake uncovered for 30 min, or until golden brown. Unmold immediately place on wire rack to cool.

Party advice for long prep baking recipes:

bring 1 ready to bake dough and prepare the second one with guests

during the baking time to show the preparation steps or prepare

the home made jam or fruit coulis in Smooth Chopper & Microcook

Pitcher to increase your party order.



Green Cake Preparation time: 20 min. Cooking time: 25 min. cooking, 5 min. standing. (Microwave, 450W) Ingredients (for 6 -8): 4 eggs 300 g all-purpose flour 1 tbsp baking powder (15 ml) salt 170 g cream 150 ml milk 100 g olives without stone 200 g sweet green pepper 150 g grated cheese 30 g chopped parsley 20 g chopped basil 15 g melted butter + 2 tsp paprika powder (10 ml) Preparation In the Mixing bowl blend eggs with cream and milk. Blend in the flour and baking powder in increments. When the batter is even, add the remaining ingredients. Coat the inside of the Ultra Pro Loaf pan base with melted butter and then paprika. Pour in the batter, cover and cook in the microwave for 25 min. 450 watts (using a low wattage allows even cooking, especially in the center of the cake). Allow to cool completely before unmolding.

Classic Bread Loaf Preparation Time: 15 min. Standing Time: 40 min.+ 30 min. Baking Time: 30 min. at Th 6 / 180C Ingredients: 500 g bread flour 1 tsp (5 ml) salt 1 tsp white sugar 20 g instant yeast 250 ml semi-skimmed milk 60 g melted vegetal shortening Egg yolk. Preparation Combine the flour, salt, sugar and instant yeast in the Thats a Bowl Medium 4.5 l. Make a well in the center and add the milk and the vegetal shortening. Seal the bowl and shake until the ingredients are mixed. Open and knead the dough into a ball shape. Seal the Bowl and allow to rise for approx. 40 min. or until the seal pops up (or the dough ball doubled in volume). Deflate the dough and place it uniformly in the UltraPro LoafPan. Allow to rise until the top of the dough is within 5-7 cm of the top of the form, approx. 30 min. Meanwhile, preheat oven to Th 6 / 180C. Once risen, use the Basting Brush to baste the top with a beaten egg yolk and score the top of the loaf. Can be sprinkled with sesame seeds. Bake uncovered for 30 min. or until golden brown. Allow to cool on a wire rack

.



Egg Ramekins Preparation time: 10 min. Cooking time: 12 min., microwave at 600 W Ingredients (for 8) 8 medium sized eggs 80 g thick cream 50 ml fresh tarragon leaves Salt and pepper Preparation Crack an egg into the 8 Microgourmet Ramekins and then poke the yolk with a fork. In the T.S. Herb Chopper, chop the tarragon leaves and cover each egg with 10 ml of cream then sprinkle with tarragon, salt and pepper. Arrange the Ramekins in the Microgourmet, pour 400 ml water in the Water Tray, stack, cover and microwave 12 min. at 600 Watts. Eat without standing time.

Smooth Chocolate cakes Steaming time: 15 min., 600 Watt Ingredients (for 8 ) 150 g dark chocolate, broken into chips 100 g butter 100 ml (100 g ) sugar 4 eggs 2 tbsp (30 ml) flour 8 squares of dark chocolate Preparation In the MicroPlus Pitcher 1 l, combine dark chocolate and butter. Melt in the microwave oven for 1 min. 30 seconds, at 800 Watt. Add in the sugar, eggs and finally flour. Mix with the Kitchen Preparation Tools Silicone Spatula until smooth. Fill each CrystalWave Ramekins with the chocolate mixture, adding in 1 square of chocolate in the middle of each container. Fill Water Tray with 400 ml of cold water. Place the CrystalWave Ramekins in Steamer Base and place it on Water Tray Cover and steam for 15 min. at 600 Watt in the microwave oven. Immediately remove Cover and Water Tray to stop the steaming process. Allow to cool for 15 min. before unmoulding. Serve with custard cream or a scoop of ice cream

For desserts and egg based dishes steamed in the CrystalWave

Ramekins, set the microwave power to 600 Watt for even cooking.

When a dessert is steamed in the CrystalWave Ramekins, do not let

stand after cooking. Remove Water Tray and Cover and allow to cool

before unmoulding.

Never seal the CrystalWave Ramekins during the steaming process.

They are only used for fridge storage after the dessert is completely

cool.



Vanilla & caramel creams Steaming time: 11 min., 600 Watt Ingredients (for 8) 400 ml milk 3 eggs 75 g sugar 2 ml vanilla 40 ml cold liquid caramel Preparation Heat milk 2 min. 30 seconds in the MicroPlus Pitcher 1 l. In the Mix-n-Store 2 l, beat eggs, sugar and vanilla with the Kitchen Preparation Tools Whisk. Little by little add in hot milk while continuing to stir. Skim foam from surface. Pour 5 ml of cold liquid caramel into the base of each CrystalWave Ramekins, then pour in the mixture. Fill Water Tray with 400 ml of cold water. Place the CrystalWave Ramekins in Steamer Base. Cover and steam for 11 min. Immediately remove Cover and Water Tray to stop the steaming process. Allow to cool for 15 min. before sealing and placing in the refrigerator to chill. Leave in the CrystalWave Ramekins and unmould when ready to serve. Add a flourish of liquid caramel on top when serving.

Citrus flavored bananas Preparation: 10 min. Steaming time: 10 min., 800 Watt Ingredients 6 bananas 50 ml of dark rum 1 orange 1 lemon 25 ml vanilla sugar 50 ml of shredded coconut Preparation Peel the bananas, place them in a Mixing bowl, sprinkle rum and set aside. Grate the zest of orange and lemon. Pour Water Tray with 300ml of water and add the citrus zest. Peel lemon and orange, cut into slices and arrange them in the bottom of Steamer Base. Put on bananas with rum, sprinkle with vanilla sugar and coconut. Cover and steam for 10 minutes. Eat warm after 5 minutes standing time.



Paprika Turkey Filets with Leeks Steaming time: 25 min., 800 Watt Standing time: 5 min. Ingredients (2 portions) 2 boneless, skinless turkey filets (400 g) 600 g leeks, sliced 1 egg yolk 4 tbsp (60 ml) bread crumbs 2 tbsp (30 ml) grated parmesan cheese 1 tbsp (15 ml) paprika powder 1 tsp (5 ml) salt 30 ml cream Preparation Beat egg yolk with 30 ml water. In the Mixing Bowl l mix bread crumbs, parmesan cheese, paprika and salt. Dip turkey filets into egg preparation, then into bread crumbs mixture. Filets should be evenly covered. Arrange the turkey in Colander Tray. Place 600 g sliced leeks in Steamer Base. Fill Water Tray with 400 ml water, stack, cover and steam 25 min. Let stand 5 min. Add 30 ml cream into leeks before serving.

Asian Meatballs Steaming time: 25 min., 800 Watt Standing time: 5 min. Ingredients 3/4 portions 350 g ground pork 60 g rice, cooked 1 stalk green onion, minced 1 tbsp (15 ml) ginger powder 1 carrot, peeled and chopped 2 tbsp (30 ml) soy sauce 4 tbsp (60 ml) cornstarch 1 egg white pinch of sugar salt and pepper Preparation In the mixing bowl , combine all ingredients. Form 12 to 14 meatballs. Place in Steamer Base fill Water Tray with 400 ml water, cover and steam 25 min. Let stand 5 min. and serve.

Roman Lamb with New Vegetables Steaming time: 25 min., 800 Watt Standing time: 15 min. & 5 min. Ingredients (2 portions): 2 lamb filets (400 g) 300 g new carrots, peeled and diced 200 g green peas 200 g potatoes, peeled and diced 2 dry biscuits (milk toast do not use bread crumbs) 4 sprigs of parsley, chopped 4 garlics cloves, crushed 1 tbsp (15 ml) olive oil Cayenne pepper 1 tsp (5 ml) fresh tarragon, chopped Preparation In a bowl, crush the dry biscuits finely. Add chopped parsley, tarragon, garlic, Cayenne pepper, olive oil and mix. Cover the lamb filets with the mixture, place into Colander Tray and let it stand 15 min. Place carrots, green peas and potatoes in Steamer Base Fill Water Tray (4) with 400 ml water, stack, cover and steam 25 min. Let stand 5 min. and serve.

Helpful hint...

400 g meat make 2 portions.

Always marinate before steaming.

For added flavour, add a small amount

of white wine, lemon juice, herbs, or

spices to the water in the Water Tray or

replace water with low fat stock.

Helpful hint...

For a savoury and tasty result, season

meat before steaming. Select pieces with

similar size and weight for even steaming.

Steam in small quantities or in amount as

specified. Try not to overlap while

steaming. Avoid bones.



Garlic Soup Ingredients 3-4 stock cubes 1 chicken breast 1 tbsp of dry vegetable seasoning (eg. Vegeta) 1 whole garlic 150g of pasta 1 small carrot of celery 1 bunch of parsley 200ml of cream Pepper Grated cheese Preparation Cut the chicken fillet into cubes and sprinkle with vegetable seasoning. Crush garlic, grate or slice celery and carrots. Put the noodles, chicken and vegetables in the Multi Server, sprinkle with crushed stock cube and pour boiling water (approx. 2 liters), Keep covered for 30-35 minutes. After 35 minutes add cream and garnish with grated cheese.

Home made oriental dim sum Ingredients (for 2 servings) dough: 230 g flour 140 ml of hot water Pinch of salt stuffing: 200 g of salmon 20 g carrots 1 clove garlic 10 g onions 1 g curry Tablespoon dark soy sauce 10 coriander leaves Tsp fish sauce 1/2 teaspoon sesame oil Salt, pepper Preparation In the Mixing Bowl combinte flour with water and salt to have a smooth dough, set aside in the refrigerator. Grind the Salmon Using the Fusion Master with large grid. Use the small grid to grind mix of: carrots, spring onions, coriander and garlic and 1/4 of salmon. Combine mixture with the rest of salmon with in a mixing bowl. Season with curry, soy and fish sauces, sesame oil, salt and pepper. Roll out the dough very thinly (use rolling pin filled with cold water), cut out circles of dough using the Cookie cutter. Fill each circle with salmon and shape little pouches Place your dim sum in the Multi Server colander and cover with salted boiling water. Keep covered for 10 minutes.



Cod in red sauce Ingredients (1 serving) 150 g of fresh cod 1 liter of water 500 ml beetroot juice concentrate 1 garlic clove 10g of fresh ginger 1 bay leaf 2 allspice berries Preparation Place in the pot and bring to boil: 1 liter of water, allspice, bay leaf, shredded ginger, garlic (pressed) beetroot concentrate. Arrange the cod in the Multi Server colander, pour boiling brew, cover and let stand for 12 minutes. Serve with Vegetable Rice Ingredients 50 g of rice, 100 ml of water 40 g small tomatos, 20 g spring onion, 5 g parsley, 5 g dill 10 ml of olive oil, salt Preparation Cook the rice in Rice Maker. Chop vegetables in Extra Chef. Mix rice with vegetables. Serve

Homemade yoghurt Ingredients 1l of whole milk 1 natural, unpasteurized yoghurt (250ml) At will: 150ml powdered milk Preparation Mix the milk with yogurt (and milk powder if used). Pour the mixture to 4 Expression Mugs and place them in the Multi Server (dont cover the mugs) Pour boiling water to approx. 1-2 cm below the upper edge of mugs. Leave covered for 5-6 hours. Do not open before. After imn. 5 hours remove mugs from Multi Server and refrigerate sealed mugs for 2 hours. Yoghurt is suitable for consumption by 8-10 days. You can use one of your homemade yoghurt as a base for next preparation (you can do it up to 3 times) If your yogurt are not firm enough, remove the water and put the hot tap water tap. Wait minimum 3 more hours. For sweet yogurt, add 100 ml of sugar and powdered milk. You can use other mugs adjust the qnty of milk accordingly.

! catalog guide -september'15

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